White Chocolate and Praline Mousse with Sliced Bananas and Butterscotch Sauce -
White chocolate and praline mousse with sliced bananas and butterscotch sauce, created by Arthur Potts Dawson. A decadent dessert, rich with cream and chocolate
Ingredients
- 250g dark chocolate, chopped
- 100g roasted almonds
- 100g hazelnuts
- 125g sugar
- 125g water
- 375ml white chocolate
- Egg whites from 2 large eggs
- 15g gelatine
- 50ml sugar syrup (100g sugar & 100ml water and dissolve over low heat)
- 500ml Yeo Valley Organic Double Cream
- 85g icing sugar
- 125ml water
- 65g Yeo Valley Organic Unsalted Butter, diced
- 300ml Yeo Valley Organic Double Cream
- 2 bananas
- 20g toasted flaked almonds
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