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  2. Recipes
  3. Banana & Passion Fruit Fool with hot Chocolate-Cardamon Sauce

Banana & Passion Fruit Fool with hot Chocolate-Cardamon Sauce

Ȑ
Difficulty
Low
ȑ
Time
0 min
&
Author
Marc Fosh
lorem ipsum

Ingredients

Servings: 6
Makes:

4 large bananas, peeled
2  passion fruits
75 grams sugar
1 juice of lemon
100 grams mascarpone
100 ml double cream, half-whipped
25 grams powdered sugar
300 grams whipping cream
1  vanilla pod, seeds scrapped out with a sharp knife
300 ml milk
90 grams unsalted butter
400 grams dark chocolate, 60% cocoa, chopped
5  green cardamom pods
1 large banana, peeled and diced
2  passion fruits, fresh

Instructions

STEP 1/7

For the fool, cut the passion fruits in halve and scoop out all the seeds and juice.

STEP 2/7

Blend the bananas, passion fruit pulp, sugar, lemon juice and mascarpone to a puree in the MQ 40 chopper/ blender accessory.

STEP 3/7

Whip the cream with the MQ 10 whisk accessory in Braun’s beaker until soft peaks form and fold into the banana & mascarpone cream.

STEP 4/7

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.

STEP 5/7

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.

STEP 6/7

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.

STEP 7/7

Finish with a spoonful of Chantilly cream and hot chocolate-cardamom sauce. Garnish with chopped pistachios.


This recipe was prepared using Braun’s MultiQuick Hand blender with its MQ 40 (1.25 l) chopper/ blender accessory, its MQ 10 whisk accessory and its 600 ml beaker, like for example in our set: MQ 5045 WH Aperitive.
This recipe can also be prepared using Braun’s MQ 745 Aperitive.
  1. Back to homepage
  2. Recipes
  3. Banana & Passion Fruit Fool with hot Chocolate-Cardamon Sauce

Banana & Passion Fruit Fool with hot Chocolate-Cardamon Sauce

Show me the recipe
Ȑ
Difficulty
Low
ȑ
Time
0 min
&
Author
Marc Fosh
Show me the recipe
lorem ipsum
Servings:6
Makes:

Ingredients


4 large bananas, peeled
2  passion fruits
75 grams sugar
1 juice of lemon
100 grams mascarpone
100 ml double cream, half-whipped
25 grams powdered sugar
300 grams whipping cream
1  vanilla pod, seeds scrapped out with a sharp knife
300 ml milk
90 grams unsalted butter
400 grams dark chocolate, 60% cocoa, chopped
5  green cardamom pods
1 large banana, peeled and diced
2  passion fruits, fresh

Instructions

STEP 1/7

For the fool, cut the passion fruits in halve and scoop out all the seeds and juice.

STEP 2/7

Blend the bananas, passion fruit pulp, sugar, lemon juice and mascarpone to a puree in the MQ 40 chopper/ blender accessory.

STEP 3/7

Whip the cream with the MQ 10 whisk accessory in Braun’s beaker until soft peaks form and fold into the banana & mascarpone cream.

STEP 4/7

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.

STEP 5/7

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.

STEP 6/7

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.

STEP 7/7

Finish with a spoonful of Chantilly cream and hot chocolate-cardamom sauce. Garnish with chopped pistachios.

Notes

Discover more recipes on www.braunhousehold.com/en-gb/recipes

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