Difficulty:[usr 2]
Crispy maker:
Mix with a whisk the softened butter, the lukewarm honey, then the icing sugar and the flour, bring to consistency with 1 egg white.
The vanilla coulis:
Boil 20 cl of water with the powdered sugar, when the syrup thickens, remove it from the heat and bring back to a boil by adding half the lime juice. The syrup should be "wet", add a little water if it was too thick.
The cottage cheese machine:
Mash 2 bananas with a fork, add lime zest and juice, incorporate the cottage cheese and whipped cream. Book cool.
Cut the banana and kiwi into a brunoise.
Stencil the crispy mixture on a sylpat or baking paper, bake at 220°C.
Training:
Arrange the banana and kiwi decoration in the center of the plate, place a circle of crispy mixture on top, add the fromage blanc mixture, place another circle, circle around the vanilla coulis garnished with fresh mint and candied lime zest. In season add some strawberries.
It's a creation of Chef Hubert
