Difficulty: Level 2
Honey Crisps: As a professional pastry technique from Chef Hubert's kitchen, whisk the softened butter with lukewarm honey, then incorporate icing sugar, flour, and 1 egg white to achieve a smooth, pipeable batter.
Vanilla Seed Coulis: Boil 200 ml water with powdered sugar until syrupy. Off the heat, add half the lime juice and vanilla extract with seeds, then re-boil briefly. Ensure a fluid "wet" consistency, thinning with water if needed.
Fromage Blanc Cream: Mash 2 bananas with a fork, mix in lime zest, remaining juice, whipped fromage blanc, and whipped cream. Chill until ready to serve.
Dice the remaining banana and kiwi into fine brunoise.
Pipe or stencil the crisp batter onto a Silpat mat or parchment paper. Bake at 220°C until golden and crisp.
Assembly: Place banana-kiwi brunoise in the plate's center. Top with a crisp disc, add fromage blanc cream, and another crisp layer. Drizzle vanilla coulis around, garnish with mint leaves and candied lime zest. Add seasonal strawberries for extra flair.
Recipe created by Chef Hubert, master of elegant French desserts.
