Description
Incredibly delicate, light, weightless chocolate mousse with a surprise of flambirovannyh bananas with a delicate aroma of rum inside, on crunchy white chocolate shortbread base.
Ingredients
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Flour
300 g
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Butter
200 g
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Sugar
100 g
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Chicken egg
2 piece
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Vanilla sugar
1 tsp
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Banana
4 piece
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Sugar
3 tsp
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Butter
2 Tbsp
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Rum
40 ml
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Dark chocolate
100 g
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Cream
260 ml
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Chicken egg
1 piece
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Sugar
3 tsp
Cooking
To prepare products for the dough, the ingredients should be at room temperature.
Softened butter combine with sugar TM Mistral, beat with a mixer until fluffy foam for about 5 minutes, add the vanilla sugar, mix well.
Add the eggs and beat again.
Add the sifted flour.
Knead the dough, wrap in clingfilm and put into the refrigerator for 30 minutes.
Remove dough from refrigerator, form grease with oil, put the dough in the form, making bumpers. You can either roll out the dough on a working surface, sprinkled with flour, cut the circle shape, adding to the diameter of a few cm for roll-in and transfer using the rolling pin to the form.
Prick the dough with fork, put in the freezer for 10 minutes, remove dough, cover with parchment paper a form with the dough, put on top load from any cereals. Bake at 180 degrees for 25-30 minutes.
Next, prepare the filling. Banana peel and cut into slices. Heat the frying pan. Add sugar TM Mistral and melt until caramelized. Add butter.
When you go foam, add bananas. Fry for 1 -2 minutes. Pour in the rum and carefully ignite to evaporate the excess alcohol (and without the rum to make).
Prepare the chocolate mousse.
The cream (60 g) bring to the boil in a saucepan. Chocolate grind. Pour the boiling cream to the chocolate and stir until smooth.
In a separate bowl, whisk chilled egg with 3 tbsp of sugar until light, airy foam that flows. (approximately 3-4 minutes)
Add chocolate mixture to beaten egg and stir with a whisk until smooth.
In another bowl, whisk 200 ml cream until splendor, similar to the consistency of sour cream (about 4-5 minutes). Gradually add the whipped cream, gently involving them in the chocolate mixture from bottom to top, rotating the bowl.
The finished dough to cool, spread on top of banana filling.
Pour on top of chocolate mousse and a little shake to smooth the surface. Put into the refrigerator overnight to tart froze.
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