Banana, passion fruit and milk chocolate verrine

A creation by Julien Perrinet

Banana, passion fruit and milk chocolate verrine

For 20-25 verrines:

Banana sponge 
Banana mousse
Gold marmelade
Roasted banana
Milk chocolate whipped ganache

Banana sponge

  • Les vergers Boiron Banana Puree - 250 g
  • Almond powder - 250 g
  • Corn flour - 50 g
  • Cake flour - 50 g
  • Icing sugar - 130 g
  • Yolks - 140 g
  • Whole fresh eggs - 1 pc
  • Egg whites - 210 g
  • Sugar - 70 g
  • Lime zest - 1 pc
Make a meringue with egg whites and sugar, add lime zests.
Mix the banana puree with the almond powder and the eggs, beat well.
Add the meringue and spread on a baking sheet, 1cm high. 
Bake at 170°C for 10-12min.

Banana mousse

Gold marmelade

Warm the purees and add the sugar-pectin mix then bring to a boil.
Keep in a chiller.

Roasted banana

Mix the puree and the brown sugar. 
Cut the bananas in slices and add gently to the previous mix.
Dispose the bananas on a Silpat and bake in an oven at 180°C until the bananas get slightly colored.

Milk chocolate whipped ganache

  • Cream - 900 g
  • Milk chocolate 40% - 500 g
To be prepared 24 hours in advance. 

Heat the cream, then pour on the chocolate in 3 goes and mix well until smooth.
Keep covered in a chiller. 
Whip slowly by hand before use.


At the bottom of the glass, pipe some red currant marmelade, add the banana sponge, the fresh banana slices (cold), then pipe generous amount of banana mousse.
Add more redcurrant jam and smaller pieces of banana sponge.
To finish, pipe the milk chocolate whipped ganache with a small round nozzle, and add some chocolate pearls and fresh redcurrants.

Julien Perrinet

Julien Perrinet

Born in 1982, Chef Julien Perrinet began his career in gastronomy at the age of 14 as a young apprentice, and graduated from the Pastry & Bakery High School St. Joseph in Concarneau, France in 2002.
His first position was as a pastry cook working under the renowned French baker – Chef Bernard Ganachaud (MOF 1979) during 3 years, to explore Parisian pastries as well as the world famous Traditional Baguette.
From there chef Julien continued to hone his expertise overseas in Montreal (Canada), after what he was transferred to Doha (Qatar) to support the opening of the ‘La Cigale Hotel’ where he was working under Chef A.Salguiero's commands with an 8 French chef’s team and 60 cooks.
Then, Chef Julien continued his world discovery working with several companies such as W hotel in the Maldives and Shangri-La Hotel in Beijing with Philippe Daue, before joining the opening team of the internationally renowned Michelin-starred restaurant Joel Robuchon in Singapore.
After 5 years in Singapore, and after working with Chef Kenny Kong, Janice Wong (2am:dessertbar) and TWG tea company, Chef Julien Perrinet followed his love and passion for Taiwan and settled in at Grand Hyatt Taipei in May 2015.
Chef Perrinet believes that the essence and spirit of a good dessert lies in maintaining tradition while also incorporating creative flavor associations and presentation.
“I look forward to fulfilling the needs and expectations of the guests by creating exciting desserts while at the same time keeping my traditional French techniques”, said Chef Perrinet.

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