Think different do it different

Knead flour, vanilla, salt, sugar and yeast, adding the eggs little by little.

When it takes off the walls, add the butter.

Once incorporated to the dough, first add the Amyläse and then the glucosidäse.

Roll, place in a bowl and ferment for 1 hour at room yemperature and 12 hours in the refrigerator.

Place in the mold and ferment again.

Cook at 200°

Shred all ingredients together.

Place in a bain-marie at 55° for 1.30 hours.

Reserve 12 hours in the fridge and freeze.

Place frozen on a filter cloth and allow to clarify for 12 hours at ambient temperature.

Recover the water and reduce it on a slow heat until a melody texture is achieved.

Make a solution by mixing the water, the cellulose, the pectinase and the ascorbic acid.

Pack the leftover banana skin from making the banana water together with the previous solution and leave in the refrigerator for 12 hours.

Add the banana water and cook for 40 minutes at 90°.

Heat the cream with the already hydrated jelly sheets.

Pour on top of the chocolate and emulsify with the help of a turmix.

Add the banana pulp and crush again.

Put aside

Melt the chocolate and mix with the rest of the ingredients.

Place in molds and freeze.

Melt the chocolate and cocoa butter and mix.

Crush all the ingredients, strain and store in the refrigerator.

 Melt the chocolate and mix with the rest of the ingredients.

Hedonist

Cut the brioche in half and together with the alunga and hazelnut creamy, freeze all together. Bath with black paint and decorate the ends.

New experiences

Line the mold with the banana skins and fill with the banana creamy and reduced banana water, freeze. Cut the brioche in half and together with the frozen creamy, freeze together again.

Cover the part of the brioche with the zephyr caramel batter and decorate the points.

Athlete

Chocolate or noir ibrug, mix with the drink. Arrange in bottles and serve cold.