Can you tell I'm on an anti-waste mission.... or just have a thing for bananas.
Anyway with the recent FB post regarding the bon bons (which I've done before but with passion fruit-and are awsome!!), I to the left-over caramelized banana juice/syrup, added 5% brandy and froze it in hemispheric molds. Made the bon bons and dipped them in the cocoa butter and chocolate (with LN 2 by my side (but my last few inches-guess what I need more of). had to work REALLY quickly. I suspect because of the sugar content of he bon bons and the necessary lower freezing temp. But got them to work. The next test was well....tasting them. The powdered sugar with banana powder was too sweet, so I switched and combined the banana powder with almond flower/meal (personally I prefer the appearance of the white(er) mix of the sugar and banana powder, but....taste of this). My tester told me they were amazing. :-) More things to do with left over caramelized banana juice/syrup. :-)
