Recipe: Chocolate, banana in 1 dessert

MANILA, Philippines — Desserts by Chef Jill Sandique, one of the country’s most talented pastry chefs, are always a treat.

Relocating herself back in her hometown of Makilala, Cotabato, due to the pandemic, so she could be with her mom, Chef Jill only bakes cakes and makes desserts for friends for special occasions now. So, it is best to get hold of her recipes and try to make them in your own kitchen. One of my favorites is her Chocolate Hazelnut and Banana Mousse, which she shared in a baking demonstration she conducted for Bosch a few years ago.

It took me quite a while to be able to make my own batch of it because my husband Raff had a stroke, but when I finally did, it was pure magic. Delightfully refreshing and not too sweet, it had a great texture and mouthfeel, too. Plus: You can do variations on the topping depending on what you want. I made three variations—sliced bananas and chocolate chips on one, a combination of fruit loops and sliced bananas and chocolate chips on another, and Mochaccino flavored popcorn with the sliced bananas and chocolate chips on a third. You can also do curls of chocolate and white chocolate, simple candy sprinkles or chocolate sprinkles, or a dollop of whipped cream.

Ingredients:

2 cups heavy cream

3 egg yolks

1 Tbsp. rum, brandy, coffee liqueur or Frangelico

2-4 Tbsps. sugar

1-2 Tbsps. unsalted butter, softened

1/2 cup chocolate hazelnut spread

2 Tbsps. water

2 tsps. unflavored gelatin

Sliced bananas, as needed

Crushed biscuits, toasted hazelnuts and chocolate shavings

Procedure:

1. Whip cream until soft peaks form. Chill until needed.

2. Fill a medium-sized saucepan with 3 cups water. Bring to a boil, then lower heat to a simmer.

3. Put together egg yolks, liqueur and sugar in a bowl. Place bowl over saucepan (filled with simmering water), and whisk until light.

4. Remove from heat, and add butter.

5. Stir in chocolate hazelnut spread. Allow to cool slightly.

6. Put 2 Tbsps. water in a bowl. Sprinkle gelatin over the water and set aside for 5 minutes.

7. Place bowl of gelatin and water over saucepan (filled with simmering water) and allow the gelatin to melt.

8. Add gelatin mixture to the egg yolk-chocolate hazelnut