Chocolate cappuccino with banana caramel

Oven-resistant glasses (or glass cups)

An electric mixer or a food processor

Preheat the oven to 90 ° C.
• Pour in a small saucepan 20 cl of whole milk, 10 cl of fresh cream and 20 g of cocoa powder. Mix well, then bring to a boil over low heat, stirring constantly.
• In a bowl, mix the 3 egg yolks with the whole egg.
• As soon as the boiling point is reached, pour the mixture over the eggs, continuing to gently combine the mixture.

As soon as it is homogeneous, distribute the mixture in the glasses, until half-way up.
• Then put the glasses in the oven, on a baking tray, for slow cooking for about 1 hour.
Preparation of banana caramel:
• Pour the caster sugar into a non-stick skillet. Lightly caramelize, then add milk, cream and bananas (detailed in small pieces).
• Cook on low heat for about 5 minutes, then mix the mixture finely.

Preparation of the milk froth:
• Mix together ½ glass of whole milk, ½ glass of liquid cream, 2 tablespoons caster sugar, and some lemon zest.
• Mix until a light, airy foam is obtained.

Presentation :
• At the end of cooking, remove the glasses from the oven and place them on saucers.
• Fill each glass with banana caramel and milk froth.

Decorate each cup with a few shavings of dark chocolate.

* To be served with a good liqueur of plums or a good Cognac