507711655-Opera-Patisserie-Cedric-Grolet-1

BANANAS
Serves 8
Preparation time: 30 minutes
Resting time: 2 hours plus 2 to 3 hours
For the banana shells
8 baby bananas
For the banana sorbet
3¼ tablespoons (40 g) trimoline (inverted sugar)
⅔ cup (130 g) superfine sugar
½ teaspoon (3 g) super neutrose
2 small bananas (5¾ oz/160 g)
¾ cup (200 g) Ponthier ®
banana pulp
2¼ cups (330 g) fresh banana
flesh
For the banana shells
Cut the unpeeled bananas in half lengthwise through the uncurved
part. Retain the stems. Freeze for 2 hours.
For the banana sorbet
In a saucepan, heat 1 cup plus 3 tablespoons (280 g) of water with
the trimoline, then add the superfine sugar mixed with the super
neutrose. Boil for 1 minute. Peel the bananas, chop them coarsely,
and put into a mixing bowl. Pour the hot mixture over the bananas,
then add the pulp and flesh. Refrigerate for 2 to 3 hours. Blend with