Chocolate Foam on Banana Salad

Chop the chocolate and let it melt at low temperature in a warm water bath. whip the whipped cream until it is almost stiff. While adding the liquid choc all at once to the whipped cream form, stir briskly with a whisk. Stir just until the chocolate is completely blended in. Transfer the mousse to a large enough bowl and chill for 1 hour.

Remove the skin from the bananas, cut them into diagonal slices and marinate them with the powdered sugar and Citrovin. Fold in the flaked almonds. Set aside.

Have 4 plates ready. Fill eggnog into a freezer bag, cut a small corner small and with the resulting piping bag, draw an eggnog grid on each plate. Next, center the banana salad on top. using a soup spoon dipped in warm water, form 8 gnocchi of chocolate mousse and place 2 gnocchi on top of the lettuce on each plate. Garnish with fresh mint.

Tip: The bsnanen salad gets a special flavor if you toast the almond kernels a little bit in the oven or in a dry frying pan.

Tip: Use better chocolate – the more delicious the result!

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