The aromas absorbed during the aging of the Zacapa XO on wooden barrels provides links to chocolate, banana and warm spices like licorice. The aging of the Zacapa on high altitude provides more intense aromas. Heating the banana brings out more of the banana aromas.
Read more on Zacapa XO and pairings.
Preparations (6 persons)
Chocolate mousse
- 105 g Milk
- 155 g Dark chocolate
- 2 g Gelatine leaf , pre-soaked
- 250 g Cream , whipped
Bring the milk to a boil. Dissolve the gelatin in it. Pour the chocolate and mix until homogenous. Allow to cool to 37 ° C. Stir in the cream . Pour into the desired shape and allow to set.
Milk ice cream
- 525 g Milk
- 150 g Cream
- 125 g White sugar
- 40 g Skimmed milk powder
- Liquorice , powder
Mix the milk with sugar and milk powder and bring to a boil. Let cool, add the cream and the licorice powder. Turn into ice cream.
Banana
- 100 g White sugar
- 200 g Water
- 15 g Lemon zest
- 10 g Lime peel 40 g Orange peel
- 1 pod Bourbon vanilla
- 2 Banana
Make a syrup by mixing the caster sugar, water, all peels and vanilla pod. Bring to a boil and let cool again. Peel the bananas and cut in the desired shape. Vacuum seal the bananas with some sugar syrup. Cook 17 minutes in a water bath at 65 °C.
