 | Bananas FosterKatryana Zide (IG: @katryanazide) / Owner, Katryana Zide Chocolates, St. Helena, CA; Photo by André Cardé |
| • | 163 g. The Perfect Purée Banana Puree, thawed |
| • | 33 g. glucose |
| • | 74 g. sugar |
| • | 5 g. butter |
| • | 17 g. rum |
| Method: | |
| 1. | Heat the purée until hot, but not boiling. |
| 2. | On medium heat, mix the glucose and sugar until caramelized. |
| 3. | Deglaze with the purée. Remove from heat. |
| 4. | Add the butter and emulsify. |
| 5. | Add the rum. Let cool and pipe. |