Chocolate Casserole with Curry Bananas and Mango

Chocolate casserole: butter a gratin dish, spread with biscuits and drizzle them with the coconut liqueur. Separate the eggs. Mix the milk, whipped cream and vanilla pulp together, two-thirds of it with 30 g of sugar. Stir the remaining milk whipping cream through with the three egg yolks, cornstarch and cocoa, and stir into the boiling milk whipping cream. gently whisk everything together until it reaches a consistency similar to pudding. Pour this into a large enough bowl and fold in the cocosette. Finely chop the choc, whip the egg whites until stiff, sifting in 40 g sugar. Gently fold the whipped egg whites and chocolate into the cream and spread evenly over the biscuits.

Peel the mango and bananas, cut the flesh of the mango along the stone with a kitchen knife and cut into bite-sized pieces together with the banana. Preheat the stove to 180 degrees. Melt 30 g butter in a frying pan and toss the mango and banana slices briefly in it. Sprinkle with brown sugar and curry. Spread the fruit evenly over the casserole mixture and now put the pan in the oven for about half an hour. Dust with powdered sugar and bring to the table with orange sabayon.

Orange sabayon: Whip orange juice and zest with sugar and egg yolks on a hot water bath until creamy. Remove from the bain-marie and continue beating briefly until an airy, creamy and smooth mixture is obtained.

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