Cold banana croquette

A play on the Dutch meat croquette, but prepared cold and without salpicon (the ragout used in croquettes). The banana is marinated in a thin layer of caramel, making it soft and giving it a subtle flavour. The creative preparation gives it a lovely crispy crust without having to fry it. The crust is made from ground and dried ginger cake. You can also use any similar cake in your regional cuisine.

Cold banana croquette

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ginger cake






hot water




Preparation method

  • Chop the cake finely in a food processor and leave in a 90°C oven to dry for one hour. Store in an air-tight container with silicone granules until ready to use.
  • In a clean, dry pan, slowly caramelise the sugar. Do not stir as the sugar melts, as this may cause it to crystallise (form grains).
  • Deglaze with the hot water. Bring to the boil, reduce, and place in the refrigerator until ready to use.
  • Peel the banana and slice into the desired shape (in this case, small 'barrels').
  • Marinate the banana pieces in the caramel syrup for at least 4 hours.
  • When ready to serve, bread the marinated banana with the ginger cake crumbs.

Serving suggestions

  • As part of a dessert with syrup of chocolate and vanilla or nutmeg ice cream.
  • Serve accompanied by a banana toffee or a light and airy vanilla sauce.
  • As part of a dessert with coconut, lime and white chocolate.

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