|80 ml||banana juice|
|1||vanilla bean (seeds)|
|2 cl||Grand Marnier|
|200 g||Greek yogurt|
|20 g||chocolate sprinkles|
Riesling Beerenauslese, 2011
The very best Riesling grapes make this wine a sweet taste sensation and underscore the fruitiness of the banana ragu. Ideal serving temperature is between 11 - 13°C/54°F.
Boil the banana juice with half of sugar and vanilla seeds for approx. 3 – 5 min. until it thickens slightly. Remove from the stove and allow to cool.
Season the stock with chilled Grand Marnier and a pinch of salt. Next, add the banana pieces and allow them to marinate for approx. 5 – 7 min.