Almond streusel/ganache/fruit/whipped cream

Diffficulty: Low

for 4 portions

INGREDIENTS

FOR THE STREUSEL:

• 100 g unsalted butter
• 100 g flour
• 100 g brown sugar
• 100 g ground almonds (or any other ground nut flour)

PARA LA GANACHE:

• 100 gr semi-sweet chocolate
• 100 ml milk cream ( 35- 38% fat)

FOR THE CREAM:

• 125 ml cream
• 20 g of  white sugar

TO FINISH:

• Almond streusel
• Chocolate ganache
• Whipped cream
• 1 banana
• 1 passion fruit
• 1 feijoa or guava

METHOD

FOR THE STREUSEL:

1. Preheat the oven to 160ºC. Mix all the ingredients in a bowl and incorporate until you have uniform mixture that resembles breadcrumbs (5-7 minutes). Spread the mixture out in a greased pan or preferably in a non-stick pan. Bake at 160ºC for 10 minutes.
2. Carefully remove from the oven and allow to cool. Set aside until ready to serve

FOR THE GANACHE

1. Pour the cream into a saucepan and the chocolate into a separate container. Over medium heat, bring the cream to a boil. When the cream comes to a boil, pour over the chocolate and beat with a hand mixer, ideally. Alternatively, use a balloon whisk and beat vigorously until the mixture has emulsified and is homogeneous.

FOR THE CREAM :

1. Combine the cold cream with the sugar and whip vigorously with a balloon whisk until frothy. Reserve in the refrigerator.

Pour assembler

1. Place a couple of generous spoonfuls of streusel on a plate of your choice. Make a small dip in the streusel and fill with ganache. Finish by scattering the chopped fruit to taste and topping with a spoonful of whipped cream. Serve immediately.