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For the fool, cut the passion fruits in halve and scoop out all the seeds and juice.
Blend the bananas, passion fruit pulp, sugar, lemon juice and mascarpone to a puree in the MQ 40 chopper/ blender accessory.
Whip the cream with the MQ 10 whisk accessory in Braun’s beaker until soft peaks form and fold into the banana & mascarpone cream.
For the chantilly cream, sift the icing sugar into the cream in a mixing bowl and stir in the vanilla seeds. With the help of the MQ 10 whisk accessory whisk the cream until soft peaks form when the whisk is removed from the bowl.
For the chocolate sauce, heat the milk, cardamom and butter in a saucepan. Pour onto the chocolate and mix into a smooth sauce. Pass through a fine sieve.
To serve, cut the remaining passion fruits in halve and scoop out all the seeds. Mix with the diced banana and divide between 4 glasses. Pour a little hot chocolate sauce over the banana and top up with the fool mixture.
Finish with a spoonful of Chantilly cream and hot chocolate-cardamom sauce. Garnish with chopped pistachios.
For the fool, cut the passion fruits in halve and scoop out all the seeds and juice.
Blend the bananas, passion fruit pulp, sugar, lemon juice and mascarpone to a puree in the MQ 40 chopper/ blender accessory.
Whip the cream with the MQ 10 whisk accessory in Braun’s beaker until soft peaks form and fold into the banana & mascarpone cream.
For the chantilly cream, sift the icing sugar into the cream in a mixing bowl and stir in the vanilla seeds. With the help of the MQ 10 whisk accessory whisk the cream until soft peaks form when the whisk is removed from the bowl.
For the chocolate sauce, heat the milk, cardamom and butter in a saucepan. Pour onto the chocolate and mix into a smooth sauce. Pass through a fine sieve.
To serve, cut the remaining passion fruits in halve and scoop out all the seeds. Mix with the diced banana and divide between 4 glasses. Pour a little hot chocolate sauce over the banana and top up with the fool mixture.
Finish with a spoonful of Chantilly cream and hot chocolate-cardamom sauce. Garnish with chopped pistachios.
