ingredients

400 g peeled bananas
2 dl whole liquid cream
7 g (3.5 sheets) of gelatin
25 g of sugar

Steps

Step 1

Pour the cold cream very cold in a narrow bowl and high placed in a large salad bowl filled with ice cubes. Whip approx. 5 min with an electric whisk: the cream becomes foamy and very firm. Keep cool.

2nd step

Mix the bananas in a puree with the propeller robot. In a small saucepan, let the gelatine soften in 5cl of cold water. Add the sugar, heat over low heat. As soon as everything is melted, mingle with the banana puree while turning. Add the whipped cream by turning from bottom to top; go deep down.

Step 3

Pour immediately into 6 ramekins of 15 cl. Take 3 hours in the cold. Unmould: peel off the lathe with the blade of a knife, dip the bottom of the mold briefly in very hot water, wipe quickly, turn around.

tips

Our idea. Cut 1 or 2 bananas into rounds, brown over low heat in a nonstick skillet on one side with 5 g butter; let cool, put on the creams (photo). Top with cold liquid caramel and a bit of lime juice.