Banana skewer with mushrooms and gingerbread : Chef Jacques Marcon

Spring Desserts.
Completion time: 45 min
Difficulty: Easy

(serves 4 people)

*The day before soak dried morels in 2dl warm water

Balsamic caramel and morels:
100g brown sugar
5cl of “authentic” balsamic vinegar

Brochette of bananas:
3-4 bananas
12 dried morel mushrooms medium size
200g gingerbread
100g butter
100g + 50g sugar
Balsamic vinegar

Caramel:
On the same day make a caramel with sugar and a little water as soon as it begins to brown, deglaze with the balsamic vinegar. Reduce the caramel by half. Strain the juice, soak mushrooms before adding them to the caramel. Reduce again, add cream and some chopped mushrooms. Boil until the caramel sauce sticks to the back of a spoon.

The kebabs:

Peel bananas, cut into 1cm thick slices. Set aside.
Wash the soaked morels under running water to remove sand and dust. Set aside.
Cut the gingerbread into rectangular slices of 8cm x 2cm.

Assemble the skewers on individual spikes of small bananas with alternatue mushrooms and gingerbread. Do two skewers per person.

Cooking time:

In a nonstick pan melt butter. Add the skewers, then brown on all sides, adding a little sugar and caramelize slightly in a pan.

Add the caramel morels. Sprinkle the skewers to coat well with sauce.

Serve as is, with a vanilla ice cream or coconut as you sprinkle a few drops of balsamic vinegar.

“The morel in dessert? This recipe has always been on our (Relais & Chateaux – Hotel & Restaurant Regis) menu! It’s a dessert that’s a little provocative – but why not combine sugar and mushrooms?” say Chef Jacques Marcon.