Banana split Sander 's style

Banana parfait


  • 150 g sugar
  • 30 g water
  • 120 g egg yolks
  • 7.5 g soaked gelatin
  • 250 g cream
  • 200 g mascarpone
  • 600 g banana puree
  • 25 g water
  • 5 g Pisang Ambon
  • ½ vanilla pod


Beat the egg yolks until airy. Boil the water and sugar to 121°C and take off the heat. Melt the soaked gelatin leaves in the sugar syrup and pour the syrup into the yolks while stirring. Add the mascarpone, vanilla pod and the lightly-whipped cream. Mix everything evenly and add the Pisang Ambon, the water and the banana puree. Pour in moulds and freeze. Remove from the mould 2 minutes before serving and garnish. Finish with melted chocolate.


Banana cream


  • 120 g milk
  • 25 g sugar
  • 30 g egg yolks
  • 7.5 g cornstarch
  • 100 g banana puree
  • 4 g gelatin
  • 50 g mascarpone


Boil the banana puree and the milk. Make a ruban of the sugar, egg yolks and cornstarch. Pour the boiling mass on the ruban and put on the stove. Bring to the boil, take off the heat and add the gelatin. Pour out and seal completely airtight. Leave to cool, smoothen and add the mascarpone.


Chocolate sauce


  • 100 g bitter chocolate
  • 50 g cream
  • a splash of water
  • 2.5 g Pisang Ambon


Bring the cream, Pisang Ambon and water to a boil. Add the chocolate and mix until smooth.


Vanilla flan


  • 160 g milk
  • 1 vanilla pod
  • 40 g sugar
  • 150 g cream
  • 5 g elastic


Cut open the vanilla pod and remove the seeds. Boil everything together, sieve and mix and pour into a desired mould. Freeze to get them out of the mould more easily. Allow to defrost again before serving.


Crumble bresilienne/chocolate/banana


  • 75 g flour
  • 50 g soft butter
  • 25 g sugar
  • salt
  • 5 g egg yolk
  • 7.5 g egg white


Mix everything and divide over a baking tray. Bake at 170°C for 6 minutes. Stir regularly while baking. Cool and grind finely. Take 100 grammes of this crumble and mix with ground bresilienne, finely ground chocolate and ground dried banana. Add a pinch of salt.


Chocolate flan


  • 125 g milk
  • 25 g cream
  • 20 g sugar
  • 7.5 g cornstarch
  • 22 g egg yolk
  • 100 g bitter chocolate
  • salt


Bring the milk and cream to a boil. Make a ruban from the sugar, eggs and cornstarch. Pour the boiling mass on the ruban, place into the thermomix. Also add the chocolate. Turn until smooth, add a pinch of salt and pour out.




  • 100 g egg yolks
  • 300 g egg whites
  • 60 g almond powder 100%
  • 50 g flour
  • 70 g sugar
  • 20 g cocoa powder


Mix everything together in the thermomix and let it rest. Put in a siphon and then pipe in cardboard cups. Fill them half full and bake 45 seconds at 800 watts in the microwave.


Nougatine chocolate


  • 600 g fondant
  • 500 g glucose
  • 20g cocoa


Boil, add the cocoa, allow to harden and then cut. Finish with fresh banana and leaves.




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