Cold banana croquette
A play on the Dutch meat croquette, but prepared cold and without salpicon (the ragout used in croquettes). The banana is marinated in a thin layer of caramel, making it soft and giving it a subtle flavour. The creative preparation gives it a lovely crispy crust without having to fry it. The crust is made from ground and dried ginger cake. You can also use any similar cake in your regional cuisine.
Ingredients
| 100 g | ginger cake |
| 150 g | sugar |
| 150 g | hot water |
| 2 | bananas |
Instructions
Preparation method:
- Chop the cake finely in a food processor and leave in a 90°C oven to dry for one hour. Store in an air-tight container with silicone granules until ready to use.
- In a clean, dry pan, slowly caramelise the sugar. Do not stir as the sugar melts, as this may cause it to crystallise (form grains).
- Deglaze with the hot water. Bring to the boil, reduce, and place in the refrigerator until ready to use.
- Peel the banana and slice into the desired shape (in this case, small 'barrels').
- Marinate the banana pieces in the caramel syrup for at least 4 hours.
- When ready to serve, bread the marinated banana with the ginger cake crumbs.
Serving suggestions:
- As part of a dessert with syrup of chocolate and vanilla or nutmeg ice cream.
- Serve accompanied by a banana toffee or a light and airy vanilla sauce.
- As part of a dessert with coconut, lime and white chocolate.