Peel pineapples and remove stalks. Chop very finely and weigh out 1000 g. In a saucepan, mix pineapple and bourbon vanilla sugar well with the gelling sugar with sweetener.
Peel pineapple, remove stalk, chop finely and weigh out 700 g. Wash, pit and finely dice nectarines and weigh out 300 g.
Peel and finely dice the green plantain. Add a generous amount of oil to a pan or deep fat fryer and deep-fry the plantain cubes until golden-brown. Place on kitchen paper towel to dry, then season with salt and dust with cayenne pepper.
Peel and cut the plantains. Boil them in a pot with salted water until they are soft (about 15-0 minutes). Drain, leave the plantains to cool slightly and mash them with a potato masher. Add butter, milk, coconut milk as well as tahini and stir at low heat.
Peel plantain, then dissolve the curry powder in a little oil and brush the plantain with it. Wrap the plantain in the banana leaf and steam-cook.
Cut onion, celery, carrots, plantains and pineapple into cubes. Garlic, ginger and chilli need to be cut into slices. Fry everything in a pot with sesame oil.
Slice the plantains lengthways and pile the raclette cheese on top. Place the plantains in an ovenproof dish and place under your oven’s broilercook under a hot grill (maximum setting) for 4 minutes until the cheese starts to brown and bubble.
Peel the plantains and cook in water with a pinch of pepper and a dash of rum for about 20 minutes until done. Turn the plantains several times. Meanwhile, blanch the tomatoes, remove the skins and cut into slices.
Finely chop the shallot and garlic. Peel plantains and sweet potatoes and thinly slice them. Mix cream, crème fraîche, shallot pieces and garlic and season it with salt, pepper and nutmeg.
Heat the onions, garlic and chili in a frying pan with a little oil. Peel the plantains, slice into chunks and fry over low heat. Season with a pinch of pepper.
Bake plantains in their skins for 20 min. Mix cream with spices, salt and vanilla sugar and bring to the boil. Add grated couverture, finely purée with the hot plantain flesh, press through a sieve and chill for 8 hours. For a fluffier mousse, whip in the cream.
Wash, clean and finely chop strawberries and weigh out 700 g. Peel pineapple, remove stalk, chop finely and weigh out 250 g.
Peel and finely chop apples and weigh out 500 g. Peel pineapple, remove stalk, chop finely and weigh out 500 g.
To make the béchamel sauce, melt the butter, add the flour and whisk over a low heat for 2 to 3 minutes. Add salt and pepper. Put the olive oil in a frying pan, brown the mince and season with salt and pepper.
Peel pineapple, remove stalk, chop finely and weigh out 300 g. Sort and wash bilberries and weigh out 700 g. In a saucepan, mix the fruit and citric acid well with Extra gelling sugar.
Bread the plaintains using one or all of the various coatings in egg and then flour and deep-fry. Brown plantains are especially good with an egg coating, green and green-yellow ones with all other coatings. Green plantains can be deep-fried without any coating, but should be lightly salted afterwards.
In a saucepan, mix all ingredients well with Extra gelling sugar. Bring to the boil on high heat while stirring and boil for 5 minutes, stirring occasionally. Immediately pour chutney into prepared jars up to the rim. Seal jars with Twist-off® lids, turn upside down and allow to stand on lids for about 5 minutes.
Place tin of condensed milk in a pan and cover with water. Bring to the boil and simmer for 2 hours to caramelise the milk. Important: Keep topping up water to keep can covered at all times.
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