Hey everyone, I hope you are having an incredible day today. Today, we’re going to prepare a special dish, glace banane au éclats de chocolat. One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.
Glace banane au éclats de chocolat is one of the most well liked of current trending meals on earth. It is enjoyed by millions every day. It is easy, it is fast, it tastes yummy. They’re fine and they look fantastic. Glace banane au éclats de chocolat is something that I have loved my whole life.
Guide to Make Glace banane au éclats de chocolat
To get started with this particular recipe, we must prepare a few components. You can cook glace banane au éclats de chocolat using 8 ingredients and 6 steps. Here is how you cook that.
Ingredients
The ingredients needed to make Glace banane au éclats de chocolat:
- Get 3 bananes assez mûres
- Take 250 ml lait
- Prepare 1 verre de crème fraîche épaisse
- Take 3 cuillères de sucre
- Make ready 1 barre de chocolat (100g)
- Make ready Décoration
- Make ready Chocolat
- Take Cacahuètes concassées
Instructions
Steps to make Glace banane au éclats de chocolat:
- Épluchez et coupez les bananes
- Mettez les dans le mixeur en ajoutant le lait et la crème puis le sucre
- Quand le mélange est bien lisse ajoutez le chocolat coupé en morceaux et mélangez
- Mettre dans la sorbetiere pendant 20 a 30min ou bien couvrir le mélange et le mettre dans le congélateur jusqu'à ce que ça s'épéssisse
- Servez dans des ramequins et ajoutez les cacahuètes concassées et rapez le chocolat dessus
- Dégustez ! 😋
As simple as that Recipe of Glace banane au éclats de chocolat
So that’s going to wrap this up with this exceptional food glace banane au éclats de chocolat recipe. Thanks so much for your time. I’m confident that you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
Print this page
