-
Individual Desserts course Banoffee recipe
Hello,
I am hoping to get some help with the recipe for the banana ganache. I have made it a few times and followed everything EXACTLY. When I whip it , it does not really whip up or gain volume. It pretty much has the same texture as before leaving overnight & whipping it, more like mashed bananas. Is the recipe accurate? Other banana ganache recipes I saw use 4x-5x the amount of chocolate to the same amount of bananas. Also, what is the correct amount of gelatine if using 200 bloom leaves?
Please advise,
Thanks
-
10 Replies
-
Hi Marcus
The amount of gelatin sheets you need for this recipe is 1 and a half sheets of gelatin with approximately 200 bloom.
I leave you the link to a page where you have a gelatin sheet converter.
https://dessertisans.com/insight/how-to-convert-gelatin/#gelatin-conversion-calculator
If you used the milk cream with the exact percentage of fat as indicated in the recipe and the exact percentage of cocoa for the chocolate and followed the exact steps you should not have problems with the result.
Greetings.
dessertisans.com
Not all gelatin are equal, convert to any type [includes Calculator]
Gourmet dessert recipes for home-patissiers
-
Thank you so much for your prompt reply. I check and the only thing I had different was my cream was 30%. I will try and find 35% and try again. I don’t know why it’s so hard to find 35% cream, all the stores only carry 30%.
-
Hi Marcus.
We hope you are successful in your search and can find some cream with the percentage indicated by the chef.Maybe you can find it in an online store.🤞🏻
If you have any other questions, we will be happy to help you.
Greetings.
-
-
-
Welcome to our Community! I hope you feel totally at home. Where are you from? I’m Sol from Buenos Aires and I’m the Community Builder.
I’m glad Sussan’s answer helped you.
I want to invite you to explore our Feed. There you can:
- Share your dish pics and videos (up to 10MB). There’s a chance you’ll win a #ScooliStar. if your pic is great and the plating, too; we’ll upload it, mentioning you on our Instagram stories.
- 🚀Join our Challenges: you may win some wonderful prizes! Coming up next Thursday we are celebrating our Scoolithon: Scoolinary’s marathon. We promise it will be a blast! Stay tunned!
Have a super great day and hope to see you around often!
-
I am from NY but living in Paris.
-
What a cool combination of culinary cultures! I’m sure your dishes must be really interesting. Can’t wait to see your creations!
-
-
So wonderful!
-
This is a really good recipe for learning as it combines so many different techniques.
-
🙌Thank you! I’m glad you found it useful. It’s true, mastering various techniques in a single recipe can really enhance your cooking skills. Did you find any particular technique especially challenging or enjoyable?
-
-
-
-
Log in to reply.