Recipe courtesy of Zac Young
Show: Double Ovens
Print
Total:
4 hr 55 min
Prep:
50 min
Inactive:
4 hr
Cook:
5 min
Yield:
8 servings
Level:
Intermediate
Total:
4 hr 55 min
Prep:
50 min
Inactive:
4 hr
Cook:
5 min
Yield:
8 servings
Level:
Intermediate

Ingredients

Pudding:
  • 3/4 cup/150g milk
  • 1/4 cup/50g dark spiced rum
  • 2 sheets gelatin, bloomed
  • 12 1/2 ounces/350g white chocolate, melted
  • 1 cup/200g heavy cream
  • 1 cup/200g over-ripe mashed banana
  • 1 pound 8 ounces dark chocolate, such as Valrhona or Guittard (DO NOT USE CHIPS)
Whipped Creme Fraiche:
  • 6 ounces heavy cream
  • 3 ounces creme fraiche
  • 1 ounce powdered sugar
  • 1/2 vanilla bean, seeds scraped

Directions

Watch how to make this recipe.

Special equipment: 8 small water balloons, inflated

For the pudding: Boil the milk and rum, add the bloomed gelatin, pour over the white chocolate and emulsify with a hand blender. Slowly stream in the cream and banana. Lay plastic wrap on top and let set in the fridge for 4 to 6 hours. 

Temper your chocolate: Place two-thirds of the chocolate in a microwave-safe bowl. Microwave on medium in 30 second intervals until fully melted, about 3 minutes. The temperature of the chocolate should be around 120 degrees F. Add remaining one-third of the chocolate and stir until fully incorporated. Keep stirring until the chocolate reaches 85 degrees F. You can test it by holding the chocolate covered spatula to your lower lip. When it no longer feels warm, the chocolate is ready. You can warm it SLIGHTLY, to 90 degrees F, to make it more fluid. This can be done by microwaving it in 2 second intervals. I am not joking - 2 seconds, no more! Keep the chocolate on a heating pad set to low if you are not going to use it for a while. Make sure the temperature stays between 85 and 90 degrees F. If it goes over, you will have to start the process again. And you DON'T want to do that. 

Dip the water balloons in the tempered dark chocolate. Swirl off the excess and let crystallize on a parchment paper-lined baking sheet. 

For the creme fraiche: Whip the heavy cream with the creme fraiche, powdered sugar and vanilla seeds to soft peaks. 

To assemble: Once hard, pop the balloons. Pipe in the pudding and top with whipped creme fraiche. Serve immediately or store in the fridge.

Categories:

Trending Videos 6 Videos

Step-by-step photos

Steak Essentials 03:26

Everything you need to know to select and grill a perfect steak.

Similar Topics:

IDEAS YOU'LL LOVE

Monkey Tail Banana Cake

Recipe courtesy of Sarah Hodgson

Chocolate Caramel Monkey Bread Muffins

Recipe courtesy of Zoë François

Funky Monkey

Recipe courtesy of Gourdough's Big. Fat. Donuts.

Funky Monkey

Recipe courtesy of Fong's Pizza

Matt's Moochin' Monkey Bread

Recipe courtesy of First Food and Bar

Pecan Pie Monkey Bread

Recipe courtesy of Bobby Flay

Overnight Monkey Bread

Recipe courtesy of Alton Brown

On TV

Food Quest

10am | 9c

Carnival Eats

10:30am | 9:30c

Carnival Eats

11am | 10c

Carnival Eats

11:30am | 10:30c

Carnival Eats

12pm | 11c

Carnival Eats

12:30pm | 11:30c

Carnival Eats

1pm | 12c

Carnival Eats

1:30pm | 12:30c

Good Eats

2pm | 1c

Good Eats

2:30pm | 1:30c

Good Eats

3pm | 2c

Good Eats

3:30pm | 2:30c

Cheap Eats

4pm | 3c

Cheap Eats

4:30pm | 3:30c

Cheap Eats

5pm | 4c

Cheap Eats

5:30pm | 4:30c

Cheap Eats

6pm | 5c

Cheap Eats

6:30pm | 5:30c
On Tonight
On Tonight

MasterChef Canada

8pm | 7c

Big Bad BBQ Brawl

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Big Bad BBQ Brawl

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c