TARACHOC’ banana verrines
45 min
12 Verrines
10 min
![TARACHOC’ banana verrines](https://www.taranis-nutrition.com/wp-content/themes/taranis/cache/verrines-1-e1690894989968-640x0-c-default.jpg)
Ingredients
- 600ml of Taranis Dalia
- 20g of Taranis egg substitute
- 40g corn starch (Maïzena®)
- 30g sugar
- 70g butter
- 4 sachets of vanilla sugar
- 1 teaspoon of liquid vanilla
- 5 TARACHOC’ (≃20g)
- 150g banana
- 3 Taranis organic shortbread biscuits
Preparation
Preparation of the basic pastry cream
- Mix the corn starch with the egg substitute.
- In a saucepan, mix 20g of sugar, 4 sachets of vanilla sugar, the corn starch / egg substitute mix with the Dalia.
- Bring to the boil while stirring and cook for 2 minutes while continuing to stir.
- Split the preparation of the basic pastry cream in 2.
- Melt the TARACHOC’ in a water bath or in the microwave (approx. 1 min).
- In one of the pastry cream, add 1 teaspoon of liquid vanilla and 30g of butter. In the other pastry cream, put the melted TARACHOC’ and 30g of butter, leave to cool.
- Split the vanilla cream into 2 containers.
- Slice the bananas and fry for 2 minutes in 10g of butter and 10g of sugar. Add this mixture to one of the bowls of vanilla cream and leave to cool.
- Place a first layer of about 1.5 cm of chocolate cream in the bottom of the verrines, then a layer of plain vanilla cream, a layer of chocolate cream and finally a layer of banana cream.
- Crumble the biscuits on top and divide between 12 verrines.
Nutritional Values
136kcal
7.1g
17.8g
0.35g
9.3mg
20.2mg