Banoffee my way EN

For many years I made the classic banoffee. So I had the idea to add a mousse that I make and the experiment was successful!

It is a cool tart, perfect for dessert after a summer meal!

I put 250gr of biscuits because I do not like the excess of biscuits in a dessert, but we can add 300 or 350gr if we would like, whilst increasing the amount butter a little.

Ingredients:

250gr digestive cookies

65gr butter

1/2 teaspoon of cinnamon

300gr Caramel sauce

3 bananas

50gr milk chocolate

500gr heavy cream with 1 1/2 tablespoons icing sugar and 1 tablespoon of vanilla extract

For the chocolate mousse:

250gr dark chocolate

200ml heavy cream

100gr milk

1 sheet of gelatin

Weigh the caramel sauce and leave it outside the fridge for it to come to room temperature (so we can spread it with ease over the cookie base).

Grate the cookies in the blender together with the cinnamon. Melt  the butter and sauté the cookies for a while. Place them in a tart form with a diameter of 28-30cm. I use a flat drinking glass to push the cookies against the side walls. Put the tart in the fridge for a while to harden the base.

When the base is hard spread the caramel sauce carefully and put the tart back in the fridge.

Prepare the mousse:

Put the gelatin in cold water to soften it.

Melt the chocolate with the milk in a bain-marie. Drain the gelatin from the water, add it to the hot mixture and stir to melt. Allow the mixture to cool.

Beat the cream into a light whipped cream and combine it with gentle movements with the chocolate mixture.

Cut the bananas into thin slices and cover the caramel with them.

Cover the bananas with the chocolate mousse. Put the tart in the fridge to cool for 1 hour.

Beat the 500gr of heavy cream with the icing sugar and the vanilla extract to a whipped cream and cover the mousse with it.

With a fork or spoon make patterns on the whipped cream.

Grate the milk chocolate on top.

Leave the tart in the fridge for at least 2 hours.