Shortcake with drunken bananas and chocolate mousse

Step-by-step preparation

Cooking time: 13 hr 30 mins

1. STEP 1

   

   First you need to prepare the shortbread dough. Beat the softened butter together with the powder sifted through a sieve for 5 minutes, while whipping, add vanilla sugar. After 5 minutes from the start of beating, turn off the mixer, add the chicken egg, pour the millet flour through a sieve and knead the dough. Transfer the dough to a plastic board or silicone mat, lightly spread it with a spatula and put it in the refrigerator for 30 minutes.

2. STEP 2

   

   Next, prepare the banana filling with rum. Peel the bananas and cut into slices. Place a small ladle on the stove and heat it up. Add sugar and wait for it to melt and acquire a caramel color. Immediately add butter and stir. When the butter melts and the resulting foam disappears, add banana slices. Fry them for 2 minutes, stirring occasionally. At the final stage, pour in the rum syrup and let the filling warm up.

3. STEP 3

   

   Now you need to prepare the chocolate mousse. Grate the dark chocolate and place in a deep bowl. 60 ml. Pour heavy cream into a saucepan, put on fire and bring to a boil. Pour hot cream into a bowl with grated chocolate and stir thoroughly until smooth. It is better to choose high-quality dark chocolate, since this determines the astringency of the mousse, which is so necessary in combination with rum.

4. STEP 4

   

   Beat a chilled chicken egg into a clean deep bowl, add sugar and beat with a mixer until light foam forms for 3-4 minutes.

5. STEP 5

   

   Place 200 ml in a mixing container. remaining chilled heavy cream and beat for 3-4 minutes. The consistency of the whipped cream should be similar to that of sour cream.

6. STEP 6

   

   Take a bowl with the chocolate mixture and add 3 tablespoons of whipped cream into it, mix gently.

7. STEP 7

   

   Pour the resulting chocolate mass with cream into a bowl with an egg beaten into a light foam. Using a whisk, gently mix the mixture.

8. STEP 8

   

   Slowly begin to add whipped cream into this chocolate mass, gently mixing the air mass with a silicone spatula from bottom to top.

9. STEP 9

   

   The next step is to bake the sand base. Remove the dough from the refrigerator, sprinkle with flour and knead. It is better to knead the dough away from the stove so that the butter in it does not melt quickly. Next, roll out the dough into a circle with a diameter of 26 cm, transfer it to a baking dish, form the bottom and sides of the future pie, cover with parchment and lay out the load (peas, beans, etc.). Bake the shortbread base in an oven preheated to 180°C for 25 minutes.

10. STEP 10

    

    Remove the pan with the baked cake from the oven and let cool. Then remove the weight (peas), remove the parchment and carefully release the sand base from the mold. First, place the banana filling with rum into the sand base and smooth it out. Then carefully pour in the chocolate mousse and shake the cake lightly to remove any unevenness. Place the assembled pie in the refrigerator for about 10 hours.

11. STEP 11

    

    After the time has passed, remove the shortcake with drunken bananas and chocolate mousse from the refrigerator, decorate the entire diameter with banana chips, and decorate the empty middle of the pie with melted chocolate.