Black pudding, speculoos, and banana verrines

Verrines boudin banane spéculoos : instructions

• 1
  Peel the blood sausage and cut it into pieces.
  
• 2
  Place the blood sausage in a skillet and cook over low heat for 5–10 minutes.
  Crumble the blood sausage using wooden spatulas, and stop cooking when it becomes tender.
  
  The Chef's Tip

  If you’re making the entire recipe in one go, I recommend not cleaning the skillet after cooking the blood sausage, and instead sautéing the bananas in the same skillet so they absorb the juices from the blood sausage. Your verrines will taste even better!
  
• 3
  Divide the blood sausage mixture among the glasses. Press it down gently so that it fills the bottom of each glass.
  
  The Chef's Tip

  You can use a glass funnel to easily layer the ingredients without getting any on the sides of the glass.
  
• 4
  Crush the speculoos into small pieces (but not into crumbs, to keep them crunchy) and set aside in a dry place.
  
  The Chef's Tip

  Don't place the speculoos on the roll right away, so they don't get soggy.
  
• Final assembly
  • 5
    Just before serving, sprinkle the crushed speculoos cookies over the sausage and reheat in the oven at 100°C for at least 10 minutes.
    
  • 6
    Peel the bananas and slice them.
    
  • 7
    Sauté the bananas in a skillet with the butter, salt, pepper, spices, and sugar for 5 minutes.
    
  • 8
    Once the bananas are nicely browned, arrange them in each glass and serve immediately 😋