Bagatelle Aux Fraises Et Banana Recipe
Ingredients
| Genoise sponge - 1 | ||
| Grand marnier | 50 Milliliter | |
| Stock syrup | 50 Milliliter | |
| Raspberry jam | 50 Gram | |
| Creme Chantilly - 300 ml / 1/2 pt | ||
| Strawberries | 100 Gram | |
| Banana | 1 | |
| Icing sugar for dusting | ||
| Green marzipan - 50 g / 2 oz | ||
| Hazelnuts | 50 Gram | |
Directions
MAKING
1 Split the sponge into 3 tiers.
2 In a bowl, mix the grand marnier with the stock syrup and apply on the bottom layer using a brush.
3 On the second layer of the sponge, spread raspberry jam and place it on the first layer.
4 Arrange strawberries in a circle around the edge of the sponge and fill sliced bananas in the centre.
5 Dust the surface with icing sugar and cover with a little more creme Chantilly.
6 Arrange the third tier of sponge on top, and press flat.
7 Brush with grand marnier syrup.
8 Spread cream Chantilly on the sides and the top of the sponge, leaving some for garnish.
9 Cover the sides of sponge with hazelnut crumbs.
10 Place a disc of green marzipan on top of the sponge and decorate with rosettes of creme Chantilly and half-strawberries.
SERVING
11 Cut and serve.
1 Split the sponge into 3 tiers.
2 In a bowl, mix the grand marnier with the stock syrup and apply on the bottom layer using a brush.
3 On the second layer of the sponge, spread raspberry jam and place it on the first layer.
4 Arrange strawberries in a circle around the edge of the sponge and fill sliced bananas in the centre.
5 Dust the surface with icing sugar and cover with a little more creme Chantilly.
6 Arrange the third tier of sponge on top, and press flat.
7 Brush with grand marnier syrup.
8 Spread cream Chantilly on the sides and the top of the sponge, leaving some for garnish.
9 Cover the sides of sponge with hazelnut crumbs.
10 Place a disc of green marzipan on top of the sponge and decorate with rosettes of creme Chantilly and half-strawberries.
SERVING
11 Cut and serve.
Chef
