To prepare this dessert you will need 30 g of Antonius Caviar Oscietra******.
The product is available in our e-shop.
– 2 bananas
– 200 g of dark chocolate 72%
– 5 sheets of gelatin
– 150 g of berries
– 3 hazelnuts
– 7 g of sugar
Dark chocolate jelly (prepare in advance)
Melt chocolate in water bath. Soak gelatin in cold water for 5 minutes, then add it to warm, melted chocolate. Mix until liquified and well combined. Pour the chocolade onto the baking tray (about 0,5 cm thick layer) and put in the fridge for about 1.5 h until congealed. Cut out approx. 4 cm wide strips.
After making little cuts in banana peel put it in the oven preheated to 170°C for about 15 minutes. Let it cool for a moment and then mash with a fork.
Put berries in a saucepan, add sugar and slowly cook with a little bit of water for about 20 minutes. Blend the fruits together.
Using a ring, place mashed bananas in the middle of the plate, put rolled up chocolate jelly on the top and pour berry sauce over it. Add caviar as desired and sprinkle grated hazelnuts over the dessert.