1. Cut two bananas into sections, and cut the other into slices for later use
2. Then boil the caramel sauce, pour 20 grams of granulated sugar into the pot, add 10 grams of water and heat it over medium heat. The sugar water will gradually boil. At this time, you should boil it while stirring to prevent the sugar from sticking to the bottom.
3. When the sugar is slightly caramel-colored, immediately put in the sliced banana slices, turn to a low heat, and continue to cook for two minutes, so that the banana slices are evenly coated with caramel, then turn off the heat and remove from the heat, or it is very caramelized. Easy to confuse
4. This is boiled caramel banana chips
5. Put another piece of banana into the food processor and add rum
6. Add lemon juice
7. Whipped into mashed banana, the more delicate the better
8. Put the milk in the milk pot and heat (do not heat it to boiling), then put the gelatin that has been soaked in cold water beforehand and drained, and stir until the gelatin flakes melt
9. Pour the milk gelatin liquid into the mashed banana in step 7, then add the boiled caramel banana slices, and stir evenly
10. Add the remaining 50 grams of sugar to the whipped cream and beat until it can barely flow
11. Divide the mixture of step 9 into three parts, pour them into the whipped cream one by one, stir evenly after each addition, and then add the next
12. The caramel banana mousse is ready
13. Take a clean container and pour it into the mousse, then refrigerate for more than 4 hours, and it will solidify; I usually refrigerate overnight. Before eating, put some banana slices and sprinkle some chocolate sauce on it.
Tips:1. Be gentle when you boil banana slices, especially when you turn it over, the banana slices will break if you don't turn it well;
2. The mousse is generally made with gelatin flakes or isinglass powder, but agar cannot be used, as agar will make the mousse too hard;
3. If you don't have gelatine flakes, you can use the same amount of isinglass powder, but you need to add a certain amount of water to the isinglass powder before it can fully absorb the water. The amount of water is based on the isinglass powder absorbed until there is no white powder as the standard;
4. This dessert should actually be made with finger biscuits. I am too hot and don't like to bake anymore. Those who are particular about it can add it freely.
