To make the Brown Butter Vanilla Wafer Crumble, melt the Unsalted butter in a saucepan over medium heat, cooking until browned and fragrant. Pulse the Vanilla wafers in a food processor until finely crushed. Stir in the browned butter.
Melt the Valrhona Ivoire white chocolate in a double boiler or microwave-safe bowl in 30-second intervals, stirring until smooth.
Pour the melted white chocolate onto the prepared baking sheet and spread into an even layer.
Sprinkle the Brown Butter Vanilla Wafer Crumble evenly over the melted chocolate.
Arrange the sliced bananas over the crumble.
Dollop the Mascarpone whipped cream over the bananas.
To make the Salted Caramel Drizzle, combine the Granulated sugar and Water in a saucepan over medium heat. Cook, without stirring, until the sugar dissolves and turns amber. Carefully whisk in the Heavy cream and Unsalted butter. Remove from heat and stir in the Sea salt.
Drizzle the Salted Caramel Drizzle over the bark.
Freeze for at least 2 hours, or until solid.
Break the bark into pieces and serve.
Ingredients
6
16 ounces450 gValrhona Ivoire white chocolate-chopped
1 1/2 cups360 mLVanilla wafers
4 tbsp60 mLUnsalted butter
3330 gRipe bananas-sliced
1/2 cup120 mLMascarpone whipped cream
1/4 cup60 mLGranulated sugar
2 tbsp30 mLWater
2 tbsp30 mLHeavy cream
1 tbsp15 mLUnsalted butter
1/4 tsp1.25 mLSea salt
Equipment
Baking sheet
Parchment paper
Food processor
Double boiler or microwave-safe bowl
Saucepan
Whisk
Spatula
Instructions
Line a baking sheet with parchment paper.
To make the Brown Butter Vanilla Wafer Crumble, melt the Unsalted butter in a saucepan over medium heat, cooking until browned and fragrant. Pulse the Vanilla wafers in a food processor until finely crushed. Stir in the browned butter.
Melt the Valrhona Ivoire white chocolate in a double boiler or microwave-safe bowl in 30-second intervals, stirring until smooth.
Pour the melted white chocolate onto the prepared baking sheet and spread into an even layer.
Sprinkle the Brown Butter Vanilla Wafer Crumble evenly over the melted chocolate.
Arrange the sliced bananas over the crumble.
Dollop the Mascarpone whipped cream over the bananas.
To make the Salted Caramel Drizzle, combine the Granulated sugar and Water in a saucepan over medium heat. Cook, without stirring, until the sugar dissolves and turns amber. Carefully whisk in the Heavy cream and Unsalted butter. Remove from heat and stir in the Sea salt.
Comments