by Emmanuel Hamon
Banana custard with nutmeg and speculoos, roasted pineapple and green Chili pepper,
crumbs of brownies and caramelized pecans nuts

HAMON Fruty jungle
For Version en Français click here

Roasted pineapple and green Chili pepper
1 ripe pineapple

1 vanilla pod
100 g butter
1 orange juice

1 lime

2 teaspoon rum
125 g powder sugar
4 green chili pepper
Peel and cut the pineapple in 4 lengthwise, remove the leftover parts and then cut it into pieces of about 1 cm. In a pan melt the butter, add the pineapple chunks, then cook slowly. Pour the sugar and vanilla and let them caramelize slightly. Add the pieces of green pepper on the pineapple when it looks brown, deglaze progressively with fruit juice and rum, and if necessary some water. Reserve.

Banana custard with nutmeg and speculoos
230 g banana purée
150 g egg yolks
80 g caster sugar
30 g speculoos
15 g lime juice
4 g gelatine leaves
150 g whipped cream
nutmeg powder
Heat the banana purée and lime juice. Pour the blanched yolks with sugar and speculoos. Cook at 85°C, then add the hydrated gelatin off the heat. Cool and add the whipped cream. Reserve.

Brownie biscuit
110  g egg
200  g sugar
130 g dark chocolate
175  g butter
80 g flour
Mix together the eggs and sugar. Melt the chocolate and butter. Mix the two mixes and add the flour. Bake for 12 minutes at 170°C.

Caramelized pecans nuts
200 g pecans nuts
180 g sugar
45 g eau
Cook the sugar and water to obtain a light caramel. Stir in the pecan nuts and cook over low heat until they are caramelized. Then place them on a sheet of baking paper and cool.

Emmanuel Hamon
Brest, France

HAMON Fruty jungle

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