The prickly sea urchin’s favourite dessert

Difficulty level :
Preparation time : 30 min
Cooking : 2 to 5 min
Servings : 4 persons

Bananas, seaweed and maple.

A creation of the Exploramer team; recipe taken from the Croque-Poissons recipe booklet, which is the award of the eponymous rally that is offered to family teams as part of their visit to the museum and Aquarium.

Allergens

Gluten-free
Lactose-free
Nut-free

Ingredients

6 egg yolks
120 g (½ cup) powdered sugar
1 pinch of vanilla powder (or ½ tsp vanilla extract)
60 ml (¼ cup) maple syrup
5 g (1 tsp) dulse seaweed
4 small bananas

Preparation

Pre-heat oven to 205°C (400°F).
Place the egg yolks in a thick-bottomed pot.
Add the powdered sugar and vanilla, mix vigorously with a wooden spoon to obtain a light yellow frothy cream.
Place the pot in a double boiler on a low flame.
Gently incorporate the maple syrup while constantly whisking. The mixture is ready when it drizzles off the whisk in a smooth, continuous and perfectly homogeneous stream.
In individual ovenproof dishes, place the banana (cut in half), sprinkle with seaweed and drizzle with the mixture obtained in Step no. 2.
Bake for a few minutes until the preparation turns a golden brown.