Banana dessert.
4 servings
60 minutes
The banana dessert from Thai cuisine is a delicate combination of sweet bananas, chocolate soufflé, and creamy sour cream. Its roots trace back to the exotic atmosphere of Thailand, where bananas are a key ingredient in traditional treats. The base made from 'Toplenoe Moloko' cookies adds softness and a light caramel note to the dish. The cocoa and milk soufflé reveals a rich chocolate flavor, while the addition of gelatin makes the texture airy and silky. This dessert is perfect for festive gatherings or cozy evenings with a cup of tea. Its chilled form makes it a refreshing treat, and garnishing before serving adds aesthetic appeal. Enjoy the harmony of flavors and delicate texture as you dive into the world of Thai sweets!
1
Crush the cookies in a blender and add melted butter.
- Baked Milk Cookies: 200 g
- Butter: 80 g
2
Mix and spread in a thick layer at the bottom of the mold. This is the base of our dessert.
3
Then, the gelatin needs to be soaked in water (4 tablespoons of water for 15 minutes).
- Gelatin: 10 g
4
Mix sour cream and 2-3 tablespoons of sugar. Boil 2 tablespoons of sugar, cocoa, and milk on low heat for 2-3 minutes. Combine the prepared chocolate mixture with the sour cream.
- Sour cream: 400 g
- Sugar: 5 tablespoon
- Cocoa: 4 tablespoons
- Milk: 0.5 glass
5
Boil the gelatin for 1-2 minutes and pour it into the sour cream-chocolate souffle.
- Gelatin: 10 g
6
Peel the bananas and place them on our previously prepared base.
- Bananas: 6 pieces
7
Pour the bananas into the souffle. Place in the refrigerator overnight.
8
I recommend greasing the mold with vegetable oil first or using a removable mold. In the morning, take it out and place it on a plate, then decorate.