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Caramelize the Bananas:
Slice the bananas into rounds.
Melt 30 g of butter in a non-stick pan over low heat.
Add the banana slices and cook for 10 minutes on low heat, flipping occasionally, until golden and caramelized.
Prepare the Custard Cream:
In a saucepan, heat 150 ml of milk over medium heat.
In a separate bowl, mix 40 g of cornstarch with 100 ml of milk until smooth.
Slowly pour the cornstarch mixture into the heated milk, stirring constantly.
Cook over medium heat until the mixture thickens, then remove from heat.
Cover the custard with plastic wrap directly on the surface to prevent a skin from forming. Chill in the refrigerator.
Whip the Cream:
In a mixing bowl, whip 200 ml of heavy cream until soft peaks form.
Gradually add 150 g of condensed milk and whip until stiff peaks form.
Assemble the Dessert:
In serving glasses or bowls, layer the caramelized bananas at the bottom.
Add a layer of the chilled custard cream.
Top with the whipped cream and condensed milk mixture.
Finish and Chill:
Dust the top with cocoa powder for a decorative touch.
Chill in the refrigerator for at least 1 hour before serving.
Serving Suggestions
Garnish with fresh mint leaves or banana slices for added elegance.
Serve with a side of biscotti or shortbread cookies for crunch.
Pair with a cup of espresso or tea for a delightful experience.
Cooking Tips
Use ripe bananas for optimal sweetness and caramelization.
Stir the custard constantly to prevent lumps from forming.
Chill the cream thoroughly before whipping for the best consistency.
Nutritional Benefits
Read more on next page
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