Cointreau Cream on Ginger Bananas

For the Cointreau cream on ginger bananas, first prepare the ginger bananas. Peel the bananas, cut them in half lengthwise and slice them. Dice the ginger plums, mix with the banana pieces, the orange juice and Cointreau, and allow to infuse well.

For the Cointreau cream, mix the gelatin in water, let stand for 10 minutes to swell. Bring the skim milk to a boil, crack open the vanilla bean, scrape out the pulp.

Add the vanilla bean and pulp to the milk, bring to a boil, quench the skim milk slightly with the liquid, transfer to a saucepan. Add the two egg yolks, heat while stirring until the mixture thickens. Add the swollen gelatin and stir to dissolve it.

Place the saucepan with the vanilla milk in cold water, stirring occasionally. As soon as its consistency thickens, stir in the Cointreau. Whip the whipped cream until stiff and fold it in.

Divide the ginger bananas among glasses, pour the cream over them, refrigerate. Garnish the Cointreau cream on ginger bananas with chocolate sprinkles and serve.

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