Chocolate and banana sundae

ingredients	preparation
500g milk 2piece(s) vanilla bean	Bring to Boil.
130g egg yolks 250g sugar	Whisk. Pour boiling milk on and place in saucepan on low heat and cook until pasteurised – 80°C for 125 seconds.
240g W2NV	Chop into small pieces and add chocolate to mix above. Stir. When all mixed, strain and cool down. Allow to mature overnight then place in an ice cxream machine and churn.
Repeat with milk chocolate Callebaut Select 823NV

ingredients	preparation
360g banana(s) 360g sugar	Beat on a machine with a paddle until smooth.
114g melted butter 114g Olive oil 4piece(s) eggs	Add.
360g flour 18g baking powder	Add and mix well.
Bake in thin sheets at 150°C until golden brown and springy to touch. When ready to serve cut a sheet into a 1 cm dice, set oven at 160°C, sprinkle icing sugar over the banana bread and then toast in oven.

ingredients	preparation
140g whipped cream	Bring to the boil.
100g 811NV	Pour cream over chocolate, allow to sit for 1 minute then whisk together.

Recipe