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First we melt the 150 g dark chocolate on a steam bath, then we pour it into the form and we cover the form with melted chocolate, we put the form in the freezer and we start to make the banana ring. I drew a circle on a baking paper, I used the cut-out shape of the silikomart set, then I placed the bananas and cut them in such a way as to obtain an almost perfect circle (you can see in the picture what I did). Then I melted the white chocolate on the steam bath and mixed it with a little yellow gel dye, I put a little more and it came out a more intense color towards orange. Then I let the chocolate cool a bit, not be very hot and then I poured it over the banana circle, then I put it in the freezer.
Banana mouse: I put the bananas in a bowl and blended it with a vertical mixer until I got a puree. I hydrated the gelatin sheets in cold water. In a stainless steel bowl I put the yolks, the sugar and I homogenized, then I placed the steam bath bowl, I mixed a few times until the sugar starts to melt, then I added the banana puree and stirred continuously for 10-15 minutes. I took the bowl from the steam bath, squeezed the gelatin sheets and incorporated the mixture from the bowl, stirring quickly to dissolve the gelatin evenly. I let it cool down and I started to mix the cream for the whipped cream together with the vanilla sugar, I mixed it until I got a firm whipped cream. To reduce the cooling time, I put the tar in the sink with cold water and mixed until I got a warm mixture, then I incorporated the whipped cream.
Remove the silikomart shape from the fridge, pour the shaped mouse, then remove the banana circle, remove the excess chocolate and place the shaped banana circle, press to immerse the circle in the mouse. Let cool until we make the top.
Dacquoise countertop: We make it at the end, put the last one and its preparation does not take long. Mix the egg whites well, then add 38 g caster sugar mixed with 13 g brown sugar and mix until you get a strong meringue. Separately mix 63 g sifted flour sugar, 63 g sifted almond flour and 13 g sifted starch. Incorporate this mixture into the meringue with slow movements from bottom to top. Put the mixture in a posh and then form a spiral in the tray lined with baking paper, the spiral should be large enough to cut the top. We sifted powdered sugar over the spiral formed. Don't imagine that it is a big top, everything is more minimalist for this cake, because the shape is not big either, so minimalist slices are eaten. Preheat the oven to 180 degrees, set the function for baking countertops and leave it to bake for about 13-14 minutes. Remove the tray from the oven and cut the top with the help of the cutout shape. Take the form out of the fridge, place the top, press lightly to make it stick and put the form in the freezer for a few hours or until the next day.
We take the form out of the freezer and leave it for about 10 minutes at room temperature then with light movements and dibage we take the cake out of the form, we managed to remove it almost perfectly, then if we want we glaze it with mirror glaze, this time we chose to I leave it as it is, I just made some ornaments with white chocolate. when we cut it we use a knife with a wide blade passed through hot water. I'll come back with the section, tomorrow when we eat it.
Entremet cake with chocolate and bananas
I have a box of crêpes dentelle in the house, I bought them from the hypermarket and I thought of using them to prepare an insert for my cake. If you can't find one to buy, you can prepare them at home, using the recipe here.
I chose the blue color for the mirror icing simply because it seemed to suit the spirit of New Year's Eve, but if you decide to try this cake, you can choose any other color for the decoration.
Chocolate banana mousse
Chocolate and bananas form a delicious combination, whether it's a banana mousse with chocolate or ice cream, milkshakes and pastries. The bitter taste of dark chocolate and the sweetness of bananas match perfectly, being the basis of a dessert loved by all members of the family. If you do not want to use chocolate sauce, this recipe for banana and chocolate mousse can be served simple and even with some dried or fresh fruit sprinkled on top.
Ingredients for chocolate banana mousse:
for the chocolate sauce:
3/4 cup with dark chocolate squares
2 1/2 tablespoons fresh cream
2 tablespoons milk
1/2 cup banana puree
1 cup whipped cream
1 teaspoon powdered sugar
1/4 teaspoon vanilla essence
4 tablespoons grated chocolate
3 steps to prepare banana mousse with chocolate:
1. To prepare the chocolate sauce, heat the cream and milk in a ceramic pan, bring to a boil, stirring constantly. Add the chocolate and mix gently until melted. Allow to cool to room temperature.
2. Meanwhile, peel 1-2 bananas and pass through a blender, until a puree is obtained, combine with cream, powdered sugar and vanilla essence in a bowl and mix gently. Combine the banana paste with the chocolate mixture, put the composition in 4 glasses and leave in the fridge for 2-3 hours to cool.
3. Serve with cream and grated chocolate on top.
To make the chocolate sauce in the microwave, as a faster alternative to cooking on the stove, combine all the ingredients in a bowl resistant to high temperatures and leave on a high heat for about 1 minute. Remove and mix well until no lumps remain.
Even if we eat more diet does not mean that I do not make anything sweet. This mousse is also quite dietary and I can say that it is the simplest mousse made so far. It is very delicious and cool and the banana flavor is very strong.
Ingredient for 4 glasses
2 teaspoons gelatin powder
14 tablespoons water
75 gr sugar
1 lemon (juice only)
Dissolve the gelatin in 14 tablespoons of water and let it swell for 5 minutes, then melt it in a bain marie and let it cool. Peeled bananas are cut into small pieces that we mix quickly with the juice of a medium lemon so as not to oxidize with the sugar. Mix the bananas together with the lemon juice and sugar until you get a fine cream. Add cold gelatin, mix and pour into glasses. Leave it in the fridge for about 2 hours and before serving, garnish each glass with whipped cream and a little grated chocolate.