SOC Chef - Producer & collector of 100% natural ingredients, with a passion for gastronomy

Original recipe by Jean-Michel Perruchon - CCC tub

Original recipe by Jean-Michel Perruchon.

Recipe for around 12 x 16 cl pots.

1. Banana compote

Banana pulp - 200 g
Passion fruit pulp - 30 g
Bananas - 130 g
Invert sugar - 50 g
Sugar - 50 g

Blend the bananas with the fruit, the invert sugar and the sugar. Boil for one minute and set aside for assembly.

2. Chocolate-coated almond crumble

Semi-refined sugar - 60 g
Ground almonds - 60 g
Flour - 60 g
Butter - 60 g

Mix all the ingredients with a flat beater. Pour onto a silicone baking sheet and bake in a fan oven at 170 °C for about 12 minutes. Set aside to cool.

2.2. Stuck crumble

Crumpled almond crumble - 200 g
Milk chocolate coating 36% - 50 g

Crumble the crumble and mix it with the chocolate coating melted to 34 ºC. Mix and set aside for assembly.

3. Coffee and cognac jelly

Water - 150 g
Sugar - 30 g
Glucose - 90 g
Coffee beans - 8 g
Gelatine paste - 50 g
Rémy Martin 58º cognac - 25 g
Coffee extract - 1 g

4. Coffee and cognac cream

Milk - 200 g
Whipping cream - 100 g
Coffee beans - 10 g
Sugar - 30 g
Egg yolks - 80 g
Gelatine paste - 45 g
Rémy Martin 58º cognac - 30 g
Whipped cream - 240 g
Cognac-soaked grapes - 40 g

The day before, place the ground coffee beans in the milk and whipping cream to make an infusion.
The following day, strain through a fine-mesh sieve and prepare a crème anglaise using the coffee infusion, sugar and egg yolks, heated to 85 °C. Set aside to cool to 5 °C.
Add the melted gelatine mixture, then fold in the cognac, the grapes macerated in cognac and the whipped cream. Set aside for assembly.

5. Decorative crumble

Semi-refined sugar - 30 g
Sugar - 30 g
Ground almonds - 60 g
Flour - 60 g
Butter - 60 g
Crushed white almonds - 30 g
Crushed white hazelnuts - 30 g
Crushed walnuts - 30 g
Crushed pistachios - 20 g

Mix all the ingredients in a food processor using the flat beater, spread the mixture onto a silicone baking mat and bake in a fan oven at 170 °C for about 12 minutes.

6. Assembly and finishing

Banana compote - 30 g
Stuck crumble - 20 g
Coffee and cognac cream - 30 g
Coffee and cognac jelly - 20 g
Coffee and cognac cream - 30 g

Pour the banana compote into the glasses and leave to set in the fridge. Add the crumble topping and pour in 30 g of coffee and cognac cream.
Leave to set in the fridge, then pour over the coffee and cognac jelly. Keep chilled. Pipe another 30 g of coffee and cognac cream using a piping bag. Decorate with the crumble topping.