Mango and banana compote

1. Peel and cut the banana and mango into cubes. Weigh 90 g of mango and 90 g of banana.
2. Cook the banana and mango cubes in order to be able to crush them easily (steam cooking, microwave, etc.).
3. At the end of cooking, keep the cooking juice well. It will allow you to adjust the texture of the compote.
4. Mix the banana and mango cubes. You must obtain a compote with a smooth and homogeneous texture. If the texture seems dense to you, add cooking fluid and mix/crush again.
5. Fill the terrine up to 2 cm from the edge, close and immediately proceed to the heat treatment 45 minutes at 100 ° C.

Recipe and photo in collaboration with Magali Jacquet.