Banana Caramel Mousse Cake
Mousse cakes are among the most well-known and refined desserts in French pastry. The pairing of banana and caramel creates a special, rich flavor profile that is both sweet and subtly spicy. With its light texture and refreshing, fluffy consistency, this cake is a perfect choice for summer days or festive occasions. The intense flavor of the caramel sauce and the fresh banana slices make this dessert truly irresistible.
Ingredients for this recipe
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Preparation Steps
1
Prepare the base: combine the cookie crumbs with the melted butter, press into a springform pan, and refrigerate for 30 minutes.
2
Soak the gelatin sheets in cold water for 5 minutes to soften.
3
In a saucepan, melt the granulated sugar over medium heat until golden brown, then add the butter and stir to combine.
4
Pour in the milk and a pinch of salt, and stir until you have a smooth caramel. Let it cool slightly.
5
Squeeze out the excess water from the gelatin sheets, then stir them into the lukewarm caramel until completely dissolved.
6
Mash the bananas, then mix with the mascarpone cheese, powdered sugar, and vanilla sugar.
7
Whip the heavy cream to stiff peaks, then gently fold it into the mascarpone-banana mixture.
8
Pour the caramel cream into the mousse and gently stir to combine.
9
Pour the mousse onto the cookie base and smooth the top. Refrigerate for at least 4 hours to set.
10
Garnish with banana slices and extra caramel sauce, then slice and serve!
