Dulce de leche bomb, chocolate crumble, pecan nuts, banana compote, sea salt vanilla ice cream |

Preparation time: 40 min

Preheat your Oven at 375 °F

• Chocolate crumble

  In a pot, pour the water then the sugar avoiding touching the sides. Bring to a boil at high heat for 3 minutes.
  Remove from heat, add almond powder, hazelnuts and cocoa powder.
  Mix well with a wooden spoon.

  Spread on a tray and let cool down the powder

• Banana compote

  Cut the banana in cubes, press the lime juice.

  Make a caramel with the sugar, then add the butter and the cream.

  Add the bananas and the lime juice and let simmer until the texture is reminiscent of that of a compote

  Add some fleur de sel

• Caramelized pecans

  Bring water and sugar to a boil, allow 3 minutes and add the pecans, mix and remove from heat.
  
  Pour on a tray cover with a baking sheet and let cool down

• Dulche de Leche foam

  In a pot, bring the milk and the cream to a boil.
  Beat the egg yolks with 2 spoons of Dulche de leche. Then add the mixture to the milk and cream.

  Cook and mix non stop until you reach 84°C (until the mixture sticks to the spoon).

  Pour threw a strainer, let cool down, pour in a siphon and add 2 gas cartridge in it.

  Lay down in the fridge for at least 1 hour before using it.

• Plating

  In a bowl, add some chocolate earth in the bottom, cover a a scoop of vanilla ice cream and some fleur de sel.

  Add some banana compote and the pecans. Finish with the foam of dulce the leche and some cocoa powder.