Yesterday, I went to the supermarket with my sister and saw a pack of banana, ^^. It made me think about making something from it.
Mix the crushed biscuits with melted butter.
Divide into 6 (8×5 cm) glasses, press lightly to level the top, and refrigerate until ready to use.
Put 1 tbsp of the water into a saucepan, and place over medium heat.
Meanwhile warm the whipping cream (A) until boil.
When the sugar turn into amber, pour the hot whipping cream into the saucepan.
Stir to combine.
Remove from the heat, and pour the butter into the saucepan.
Stir to combine.
Reserve 65 g of the caramel.
Put egg yolks into the saucepan, stir to combine.
Pass a mixture through a sieve, and let it cool completely before using.
Warm the whipping cream until hot, pour the chocolate and oil into the whipping cream bowl.
Stir slowly until smooth, let it cool before using.
Pour 1 tbsp of the ganache into each glass, level it and refrigerate until ready to use.
Whip the whipping cream (B) until soft peaks formed.
Fold 1/3 of the whipped cream into the caramel bowl.
Then pour it back into the whipped cream bowl.
Fold to combine.
Cut the banana and place into the prepared glasses, and drizzle with reserved caramel.
Pipe the caramel mousse into the glasses.
Sprinkle the cocoa powder over the mousse, and refrigerate until set before serving.
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