Banana Tatin with Bergamote de Nancy candies PDO (Protected Designated Origin)

Banana Tartin with Bergamot de Nancy IGP.

4 bananas
200g of Bergamot de Nancy IGP candies
10 palmier cookies
50g of butter
250g of 30% liquid cream
130g of marscarpone

    Cut the bananas into pieces
    Create a caramel with 100g of crumbs from the candies and a tablespoon of water
    Add the bananas and the butter and heat on low heat, just until the bananas form a compote (about 2-3 minutes).
    Let the bananas cool.
    Create a whipped cream with the cream and marscarpone for about a minute at your mixer's 3rd speed.
    Add 100g of bergamot candy crumbs, and mix for 30 seconds at speed 4.
    Put a layer of the whipped cream in your ramekins, followed by a palmier biscuit, and then with the banana tatin. Repeat as many times as you'd like.
    Finish with a layer of biscuit crumbs and a biscuit as decoration, serve right away, and enjoy!
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