Tropic

Summer is around the corner and this dessert is a perfect start.
My favorite part from this entremet is definitely the banana cake. It has a strong banana flavor and it's soft and moist. I got the recipe from my favorite pastry book Bachour - Chocolate. Make sure you use ripe bananas which have way more flavor.

I was happy with the other two components, mango mousse and jelly. I used canned mango because there weren't any ripe mangoes available. The flavor of mango was there but if you can I suggest you use fresh mangoes.

Tropic

(Makes one medium sized)

Time:

Preparation: 1 hour

Cooking: 20min

Baking: 15-20min

Setting: overnight

For the banana cake:

• 30g white granulated sugar
• 130g ripe bananas
• 10g dark rum
• 100g brown sugar
• 40g honey
• 125g butter (soft)
• 125g eggs
• 135g all-purpose flour
• 6g baking powder
• 100g chopped riped bananas

For the mango jelly:

• 5g gelatin 
• 390g mango puree
• 42g white granulated sugar
• 10g water (or canned mango syrup)

For the mango mousse:

• 200g mango puree
• 3g gelatin
• 2 tablespoons all-purpose sugar
• 1/2 teaspoon ground ginger
• 200g heavy cream

Making the banana cake:

Preheat oven to 165°C (329°F).

Make dry caramel with the sugar. Add 130g ripe bananas and rum and take off the heat, cool.

Beat butter, honey and brown sugar until light and fluffy. Add cooled caramelized bananas, eggs, flour and baking powder and combine. Add 100g chopped bananas and mix. Spread the mixture on a baking tray and bake for 15-20 minutes.

Set aside and cool completely. Cut the cake to fir the silicon mold, I made two layers.

Making the mango jelly:

Soak gelatin in cold water, set aside.

Combine 100g mango puree, sugar and water and bring to the boil. Take off the heat and stir in the soaked gelatin and the rest of the mango pure.

Pour the mixture in small hemisphere silicon molds. Freeze until ready to use.

Making the mango mousse:

Soak gelatin in cold water, set aside.

Combine mango puree, sugar, ginger and heat until very hot. Take off the heat and add the soaked gelatin. Stir to combine and cool to room temperature. 

Whip cream to soft peaks and combine with the cooled mango mixture.    

Assembly:

Pipe a small amount of the mango mousse in the silicon mold to cover. Add one layer of banana cake. Pipe some mousse on top and add the mango jellies. Pipe the rest of the mousse and cover with the second layer of the banana cake. Freeze until completely hard, best overnight.

Unmold the dessert and cover with the desired glaze. I used milk chocolate and cocoa butter spray to create a velvet effect.