Chocolate Cappucino with Banana Caramel

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Ingredients

Serves 2

Chocolate Cappucino Ingredients

• 7 oz (20 cl) whole milk
  
• 3 oz (10 cl) double cream
  
• 1½ tbsp (20 g) cocoa powder
  
• 3 egg yolks
  
• 1 whole egg

Banana Caramel Ingredients

• 8 oz (25 cl) whole milk
  
• 1½ tbsp (20 cl) double cream
  
• 2 bananas, not too ripe

Milk Mousse Ingredients

• 1/2 glass whole milk
  
• 1½ glasses double cream
  
• 2 tbsp finely granulated (caster) sugar
  
• A few strips lemon zest
  
• Dark chocolate shavings for decoration

Utensils

• Oven-resistant serving glasses (or glass cups)
  
• Electric blender or food processor

Preparation

To Make Chocolate Cappucino

• Preheat the oven to 200°F (90°C)
  
• Pour 6 oz (20 cl) whole milk, 3 oz (10 cl) double cream and 1½ tbsp (20 g) cocoa powder into small saucepan Stir well, then bring to a boil over a low heat, stirring contantly
  
• In a bowl, whisk together 3 egg yolks with whole egg
  
• When mixture has reached a boil, pour over eggs, stirring delicately
  
• As soon as it’s homogenous, divide mixture among serving glasses, pouring until half-full
  
• Place glasses in oven on a baking sheet and bake slowly for around an hour

To Make Banana Caramel

• Pour caster sugar into a non-stick saucepan Caramelize lightly, then add milk, cream and bananas cut into small pieces
  
• Cook on low heat for 5 minutes then finely blend mixture

To Make Milk Mousse

• Blend 1/2 glass whole milk, 1/2 glass double cream, 1 tbsp caster sugar and a few strips of lemon zest
  
• Blend until light and foamy

Presentation

• At the end of cooking, remove glasses from oven and place on saucers
  
• Complete each serving by adding banana caramel and milk mousse
  
• Decorate each cup with a few chocolate shavings

Suggested drink or wines