1. 2 bananas
2. Peel the banana and cut into small pieces
3. 1 gelatin tablet soaked softly
4. 150g of milk heated
5. Add the soaked gelatin slices
6. Mix well
7. Add the mixed milk to the cooking cup and beat it with a cooking stick
8. Pour the evenly beaten milk banana smoothie into a mold and put it in the refrigerator
9. Heat the butter to melt
10. Crushed graham crackers and pour into the melted butter
11. Biscuits and butter, mix well
12. Put the mixed biscuits into the mold and compact
13. Take out the frozen mousse from the refrigerator and unmold it, put it into the mold with the bottom of the biscuit, and then put it in the refrigerator for storage
14. Make the glaze solution, heat 100g of milk and add dark chocolate, mix well
15. Another piece of gelatin is soaked in cold water to soften
16. Add the soaked gelatin flakes to the milk chocolate solution
17. The mixed chocolate milk solution is filtered with a mesh sieve to make the solution more delicate
18. Take out the black chocolate mousse from the refrigerator and put it on the grill, pour the glaze solution on the mousse
19. Put a baking tray under the grill to catch the excess solution
20. Sprinkle with crushed nuts and put in the refrigerator
21. It will be fine after refrigerating for an hour
Tips:If the glaze solution is too cold to spread out easily, it can be added in the microwave for 10 seconds. The excess glazing solution can be recycled and refrigerated or frozen, and used again when heated next time.
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