Shortbread pie with drunk bananas and chocolate mousse

Step-by-step cooking

1. Step 1:

   

   First you need to prepare the shortbread dough. Beat the softened butter together with the powdered powder sifted through a sieve for 5 minutes, while whipping add vanilla sugar. After 5 minutes from the start of whipping, 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 smear it with a spatula and put it in the refrigerator for 30 minutes.

2. Step 2:

   

   Next, prepare a banana filling with rum. Peel the bananas and cut them into slices. Put a small ladle on the stove and heat it. Pour in the sugar and wait for it to melt and acquire a caramel color. Immediately add the butter and mix. When the butter melts and the resulting foam comes off, add circles of bananas. 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 make a chocolate mousse. Grate the bitter chocolate and put it in a deep bowl. Pour 60 ml of heavy cream into a saucepan, put on fire and bring to a boil. Pour hot cream into a bowl with grated chocolate and mix thoroughly until smooth. Bitter chocolate is better to choose high-quality, since the tartness of the mousse, which is so necessary in combination with rum, depends on it.

4. Step 4:

   

   In a clean deep bowl, beat the cooled chicken egg, add sugar and beat with a mixer until a light foam forms for 3-4 minutes.

5. Step 5:

   

   Put 200 ml in a whipping container. the remaining cooled heavy cream and beat them for 3-4 minutes. The consistency of whipped cream should be similar to the consistency of sour cream.

6. Step 6:

   

   Take a bowl with chocolate mass and put 3 tablespoons of whipped cream into it, mix gently.

8. Step 7:

   

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

9. Step 8:

   

   In this chocolate mass, slowly begin to introduce whipped cream, gently stirring the air mass with a silicone spatula from the bottom up.

10. Step 9:

    

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

11. Step 10:

    

    Take the form with the baked cake out of the oven and let it cool. Then remove the load (peas), remove the parchment and gently release the sand base from the mold. First, put the banana filling with rum in the sand base, smooth it out. Then carefully pour the chocolate mousse and shake the cake slightly to remove the irregularities. Put the assembled pie in the refrigerator for about 10 hours.

12. Step 11:

    

    After the time has elapsed, the shortbread pie with drunk bananas and chocolate mousse should be taken out of the refrigerator, decorated with banana chips along the entire diameter, and the unfilled middle of the pie should be decorated with melted chocolate.