Ingredients for 9 verrines
- 18 teaspoons Japanese pearls
- 2 cans coconut milk (800ml)
- 1/4 liter milk
- 30g bourbon vanilla sugar
- 4 bananas
Soak the Japanese pearls in a little water.
As soon as the pearls have swollen, drain them and place them in a saucepan with the milk, coconut milk and sliced bananas.
Cook for a few minutes, stirring constantly. Remove the pan from the heat as soon as the bananas are cooked. Pour the mixture into the verrines.
Place the verrines without their lids in your Little Desserts. Pour 50cl of hot water (approx. 50°C) into the base. Close your Little Desserts.
After connecting the appliance, select program 4. The programmed time is 4h.
Leave to cool, then refrigerate for at least 3 hours.
Just before serving, garnish with a few banana slices.
