For 6-8 people
Ice cream
- 10 g glucose syrup
- 20 g powdered milk
- 250 g sour cream
- 30 ml lemon juice
- 50 g sugar
Banana mousse
- 200 g almond shortcrust pastry
- 5 bananas (of equal size)
- 300 g cream
- 130 g sugar
- Juice of 1 lemon
- 3 T banana liqueur
- 5 softened gelatine sheets
- 300 g cream (semi-whipped)
- 3 T fine chocolate flakes for sprinkling
- Cocoa powder
- 100 ml la passion fruit juice
- 1/2 vanilla pod (scraped-out seeds and empty pod)
- 125 g sour cream
- 30 g crème fraîche
- 20 g icing sugar
- Juice of 1 lemon
For the ice cream, heat the glucose syrup, and add in the powdered milk. Mix the sour cream, lemon juice and sugar. Once the sugar has dissolved, add the powdered milk mixture and leave to cook for a while. Freeze in a sorbet-maker.
For the banana mousse slices, roll out the almond shortcrust pastry to 3-4 mm thick on a metal sheet covered with sulphur paper, and cook for 8 to 10 minutes in an oven preheated to 160°C. Leave to cool on a rack.
Put 2 bananas in the oven at 160°C and bake until the skin is totally black. Open the bananas carefully. Remove the flesh, and put through a strainer. Mix 130 g of this banana puree with 100 g of sugar, the lemon juice and the banana liqueur. Heat a few tablespoons of this mixture, dissolve the squeezed-out gelatine in it, then add the rest of the mixture. As soon as it starts to set, mix the cream in little by little.
Cut out the shortcrust pastry base (20 x 30 cm), and surround with a cake frame. Sprinkle with chocolate flakes and add about one third of the banana mousse. Peel 2 bananas and cut lengthways, then arrange the two halves on top of the mousse. Cover with the rest of the mousse, and smooth over the top. Leave in the refrigerator for at least 3 hours. Before serving, remove the frame, and sprinkle the top and edges of the mousse with cocoa. Cut into slices.
Peel the remaining banana, cut it at an angle into 3 or 4 pieces. Split these pieces in two lengthways. Caramelise the rest of the sugar and add the banana pieces. Sprinkle with passion fruit juice, and bring to the boil briefly with the vanilla seeds and pod. Remove the pod, and flavour the juice with the banana liqueur.
Beat the sour cream, crème fraîche, icing sugar and lemon juice until you obtain a foamy cream.
Arrange the banana mousse slices on the plates, adding a quenelle shape of ice cream and the still hot banana pieces in their juice. Pour the foamy cream on top. You can create an even better effect by decorating with pulled sugar.
