It all started with a delicious banana jam that I made so as not to lose the 6 small bananas that were in the fruit bowl. It was so:
I mashed the bananas. I heated 1 cup of sugar over low heat until it melted completely and formed a light caramel. I added the mashed bananas (the caramel will clump at this point, but “keep calm and carry on”), I stirred the mixture until the sugar melted again and the candy turned very brown.
Now the assembly: I took some champagne biscuits and quickly dipped them in a mixture of milk and almond liqueur (1 cup of milk for about 3 tablespoons of liqueur). I lined the glasses.
I spread the banana jam, which was already cold. Beat (using the wire hand beater, also known as whip) 1 small box of cream (tip: Mococa is very firm, great for this purpose!) with 3 tablespoons of sugar and added it on top.
When serving, I crumbled a few pieces. I think it’s my favorite dessert “moments“.
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