Serves 1
Directions
- 1Start by roasting the ripe bananas for up to 2 hours until black and softened.
- 2Separate the banana from its skin, reserving the pureed fruit for ice cream and to infuse rum and caramel.
- 3Trim the banana skins.
- 4Soak the banana skins in syrup for up to 24 hours.
- 5Drain the banana skins.
- 6Fry the banana skins to make caramelized banana skin crisps.
- 7For the mousse, begin by infusing cream with fresh vanilla and banana powder.
- 8Strain the cream mixture.
- 9Combine the strained mixture with gelatin leaves.
- 10Add more chilled cream and mascarpone to the mixture.
- 11Fold in whipped cream and leave to set.
- 12To construct the bananas, pipe the mousse into a banana-shaped mold.
- 13Add frozen banana jam into the mousse in the mold.
- 14Add caramel into the mold.
- 15Allow the banana mousse to set entirely before demolding.
- 16Roll the demolded banana mousse in sablee for service.
- 17Plate the frozen banana mousse.
- 18Add banana skin caramel to the plate.
- 19Add more sablee to the plate.
- 20Add roasted banana ice cream to the plate.
- 21Finish the dessert with roasted peanuts and crispy banana skin.
Ingredients
- ripe bananas
- cream
- fresh vanilla
- banana powder
- gelatin leaves
- chilled cream
- mascarpone
- whipped cream
- frozen banana jam
- caramel
- sablee
- banana skin caramel
- : roasted banana ice cream
- roasted peanuts
- crispy banana skin
Equipment
ovenknifemetal containerstrainerbowlwhiskspatulapiping bagsilicone moldplate
Related recipes
Honey Butter Caramelized Croissants
French · Dessert
Brioche au Beurre
French · Dessert
Biscuits craquelés vegan aux pelures de citron
French · Dessert50m
Chocolate Chip Cookie Dough Soufflé
French · Dessert
Invisible Apple Cake
French · Dessert
Invisible Apple Cake (Gâteau Invisible)
French · Dessert
Pear Tarte Tatin
French · Dessert
Thomas Keller’s lemon tart with a pine nut crust
French · Dessert
Vanilla Ice Cream
French · Dessert
Biscuits cuillères
French · Dessert
Le sablé breton de Nicolas
French · Dessert
La pâte à choux de Nicolas
French · Dessert