(2 servings)
| Peel two bananas and cut them across and lengthwise and put them in a pan with one tablespoon of butter. |  |
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Fry the bananas from both sides, then add two tablespoons of cane sugar. |
| Let the bananas caramelize. |  |
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Add one shot glass of rum and light it on fire. |
| Put a small can of coconut cream and one glass of cream in a bowl. |  |
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Whip until soft peaks rise. |
| Serve the coconut cream with the banana flambe. | |
(2 servings)
| Blend 300 grams of yoghurt with one sliced and frozen banana. |  |
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Add 200 grams of frozen blueberries. |
(1.5 litres)
| Put three egg yolks and eight tablespoons of sugar into a pot and whisk until light an fluffy. |  |
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Add one cup of cream. |
| Heat the mixture over medium heat until mixture thickens, then let it cool down. |  |
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Mix three tablespoons of warm green tea and one tablespoon of green tea powder. |
| Mix the cooled down egg mixture with one and a quarter cup of whipped cream and the cooled down green tea. | |
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Put the mixture into an ice cream maker and let it freeze. |
(2 servings)
| Roast 25 of pine nuts in a pan. |  |
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Put 300 grams of frozen blueberries in a buttered oven dish. |
| Mix 50 grams of butter, 60 grams of flour, 30 grams of sugar, 30 grams of brown sugar and the roasted pine nuts. |  |
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Distribute the crumbles onto the blueberries. |
| Bake the crumble for 35 minutes at 180 degrees Celsius. |  |
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Serve together with two tablespoons of crème fraîche. |
(6 cakes)
| In a pot caramelize 25 grams of sugar and place the caramel on the sides of six baking dishes. |  |
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Bring 500 millilitres of milk, 25 grams of sugar and 75 grams of semolina to a boil in the caramel pot. |
| Add 100 grams of cherries. |  |
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Fold one whipped egg in. |
| Pour the semolina into the six baking dishes. |  |
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Bake the cakes in a water bath for 35 minutes at 180 degrees Celsius and serve upside down. |
(2 servings)
| Peel and dice one mango and cook it together with 50 grams of sugar and one cup of water for 20 minutes. |  |
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Whip one egg white together with 20 grams of icing sugar. |
| Whip one egg yolk with 15 grams of sugar until light and fluffy. |  |
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Add 60 millilitres of milk and fold 33 grams of flour and the whipped egg whites in. |
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| Drain the mango pieces and place them in two small oven dishes. |  |
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Pour the dough over the mango pieces. |
| Bake the soufflé for 30 minutes at 200 degrees Celsius. |  |