Cointreau Cream on Ginger Bananas

Preparation of the ginger bananas

Remove the skin from the bananas, cut them in half lengthwise, chop into slices. Chop the ginger plums into small cubes, mix with the banana pieces, orange juice and Cointreau, infuse properly.

Preparation of the Cointreau cream

Mix the gelatin with the tap water, leave to swell for 10 min. Bring the cow’s milk to a boil, slit the vanilla pod, scrape out the pulp. Add vanilla pod and pulp to cow’s milk, let it boil, let cow’s milk quench a little bit with the liquid, put it into simmer pot. Add the two egg yolks, heat while stirring until the mixture thickens, add the swollen gelatine, let it melt while stirring.

Put the saucepan with the vanilla quantity in tap water, whisk the quantity from time to time and as soon as it thickens add the Cointreau . Whip the whipping cream until stiff, fold into the Cointreau amount.

Heating time. 6-7 min.

Pour the ginger bananas on glasses, pour the cream on top, set aside to cool and embellish with bark chocolate

* Taken from: The Best Dr. Oetker Cookbook

Our tip: If fresh ginger is too intense for you, you can also use ginger powder.

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