Strawberry and banana croquettes with speculoos and almonds on a red fruit and cassis jelly
Claudia Stoops, Belgium
Ingredients for 4 people (2 croquettes or 4 small croquettes per person)
- 250g strawberries cut into cubes (1cm x 1cm)
- 2 bananas cut into cubes (1cm x 1 cm)
- 100g speculoos biscuits (caramelised biscuits) (crushed)
- 100g flaked almonds (finely crumbled)
- 2 lightly beaten eggs
- 2 tablespoons flour
pastry cream
- 4 egg yolks
- 45g flour
- 500ml milk
- 150g granulated sugar
- 1 sachet/ 7g vanilla sugar
- 3 gelatine leaves
red fruit jelly
- 100ml berries juice
- 1 gelatine leaf
- A dash of crème de cassis (about 2 tablespoons)
- Juice of ½ lemon
Preperation
the fruit jelly
Mix together the fruit juice, lemon juice, gelatine (pre-soaked in cold water) and the cassis over a low heat, sieve and pour onto 4 flat plates and allow to cool (=set).
the croquettes
Pasty cream: cream together egg yolks, sugar and flour. Dissolve the pre-soaked gelatine leaves in hot milk, pour into the egg mixture, stir, allow to thicken over a low heat and cook for 3 minutes until it is very thick. Allow to cool for 1 hour then add the cubed strawberries and banana, leave to cool again in a dish about 3 cm deep.
Refrigerate overnight.
Tip the mixture out of the dish and cut croquettes of 5cm x 3cm. Roll the croquettes lightly in flour, then dip in the beaten egg and finally roll in the almond and biscuit crumbs.
Deep fry until golden and place upon the mirror of fruit jelly, dust with icing sugar and garnish with pieces of banana and strawberry.
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