Banoffee Cups: Easy no oven needed

 Yesterday, I went to the supermarket with my sister and saw a pack of banana, ^^. It made me think about making something from it.

But I'm not in a mood of baking so rather than turn on the oven, just boiling and mixing, I can have delicious banoffee in no time.

I really love this caramel recipe, because just one recipe, you can have both caramel sauce and caramel mousse. The egg yolk add richness to the mousse and by putting it when the caramel is still hot, you don't have to be worry about the raw egg (actually I don't mind about it, haha).

I didn't write the amount of the banana in the recipe, because it's up to you, you can use more or less depend on your taste. 

This rich and delicious dessert is great with a cup of hot coffee!

 Banoffee Cups

Makes 6 (8x5 cm)

Base

95 g ................... Digestive biscuits, crushed 

35 g ................... Salted butter, melted

Chocolate Ganache

40 g ................... Dark chocolate

55 g ................... Whipping cream

5 g ..................... Rice bran oil

Caramel and caramel mousse

1 tbsp ................. Water

100 g .................. Granulated sugar

100 g .................. Whipping cream (A)

80 g .................... Salted butter

2 ......................... Egg yolks

280 g .................. Whipping cream (B)

............................ Bananas, ripe but still firm

............................ Cocoa powder

 Mix the crushed biscuits with melted butter.

 Divide into 6 (8x5 cm) glasses, press lightly to level the top, and refrigerate until ready to use.

 Put 1 tbsp of the water into a saucepan, and place over medium heat.
Meanwhile warm the whipping cream (A) until boil.

 When the sugar turn into amber, pour the hot whipping cream into the saucepan.
Stir to combine.

 Remove from the heat, and pour the butter into the saucepan.
Stir to combine.

 Reserve 65 g of the caramel.

 Put egg yolks into the saucepan, stir to combine.

 Pass a mixture through a sieve, and let it cool completely before using.

 Warm the whipping cream until hot, pour the chocolate and oil into the whipping cream bowl.

 Stir slowly until smooth, let it cool before using.

 Pour 1 tbsp of the ganache into each glass, level it and refrigerate until ready to use.

 Whip the whipping cream (B) until soft peaks formed.
Fold 1/3 of the whipped cream into the caramel bowl.

 Then pour it back into the whipped cream bowl.

 Fold to combine.

 Cut the banana and place into the prepared glasses, and drizzle with reserved caramel.

 Pipe the caramel mousse into the glasses.

Sprinkle the cocoa powder over the mousse, and refrigerate until set before serving.

Banoffee Cups: Easy no oven needed