Difficulty:[usr 1]
Fruit:
Cut the pineapple into pieces as well as the bananas, marinate in the syrup with the rum.
Prepare the Bavarian cream.
Prepare the whipped cream.
Cut the angelica into small cubes ,
Training:
Put a layer of drained pineapple in the bottom of the verrine, then a layer of vanilla Bavarian cream, a layer of drained bananas, repeat the operation until the glass is full, finish with whipped cream in a pocket , lightly powder with cardamom, then top with half a disguised strawberry *, a little angelica and a mint leaf.
* only in season.
Vanilla Bavarian Cream:
Put the gelatin to soften in a little water, with plenty of cold water, rinse it and drain it.
Prepare the vanilla custard, when it is still hot add the gelatin while stirring until completely absorbed. then, plunge the container into a larger one filled with ice cubes and stir until the
mixture begins to thicken (20°C).
Add the whipped cream, gently stir the preparation.
Culinary Ideas from Chef Hubert
