An exotic Christmas meal with banana flavors

Ingredients :

• 2 avocados
• 100g of pink shrimps
• ½ Banana
• 4 lettuce leaves
• 4 tbsp mayonnaise
• 1 tbsp of fresh cream
• 2 tsp lemon juice
• Paprika
• Salt and pepper

Preparation :

1. Cut the avocados in half, remove the pits and core them. Reserve the avocado flesh.
2. Peel the banana and slice half into rounds. Add the avocado slices and sprinkle with lemon juice. .
3. Wash the salad leaves, drain them and chop them into chiffonade shapes.
4. Add the fresh cream to the mayonnaise. Season everything with salt, pepper and paprika.
5. Mix the sauce obtained with the avocado flesh and the banana. Add the salad
6. Garnish the hollowed out avocado halves with this preparation. Decorate with the shrimp.

Ingredients :

• 240g Arborio Rice
• 2 Bananas
• 120 cl of vegetable broth
• 2 Shallots
• 2 cl of coconut milk
• 100g of Butter
• Salt and pepper

Preparation :

1. Peel and finely chop the shallots.
2. Melt 50g of butter in a saucepan and brown the shallots for a few minutes, until they brown.
3. Add the rice and stir. Let everything cook until the rice becomes translucent.
4. Add the coconut milk and mix well.
5. When the coconut milk begins to reduce, add the vegetable stock ladle by ladle. Cook for about 20 minutes over low heat. Add salt and pepper at the end of cooking.
6. Five minutes before the risotto is finished cooking, peel and cut the bananas into slices.
7. Melt the remaining butter in a pan then fry the banana slices until they are nicely caramelized.
8. To serve, pour the risotto nicely onto plates and surround it with caramelized banana slices.

Ingredients :

• 100g butter
• 160g of petit-butter biscuit
• 10g chocolate shavings
• 340g salted butter caramel
• 100ml of cream
• 2 bananas
• 2 tsp lemon juice
• (Optional: 20g pecans)

Preparation :

1. Finely crush the biscuits in a plastic bag using a rolling pin
2. Melt the butter, let it cool slightly then mix it with the crushed biscuits.
3. Spread the mixture in a mold with a removable base, pack it well and leave to cool for about 10 minutes.
4. Spread the caramel on the biscuit base then leave to rest in the refrigerator for 50 minutes. Then remove the tart from the mold and place it on a plate.
5. Beat the cream until foamy then pipe it, using a piping bag, onto the caramel.
6. Cut the bananas into slices, mix them with the lemon juice and place them harmoniously on the cream.
7. For the final touch: sprinkle your tart with chocolate shavings
8. You can also add coarsely chopped pecans for extra crunch.