Banana caramel pie

Name: banana caramel pie
Cook time: 30 min
Total time: 240 min
Yield: 12
Ingredients: 250 g digestive cookies role; 100 g unsalted butter; 100 g chocolate extra pure 72%; 3 sheet gelatin bag; 100 g fine cristalsugar; 250 ml fresh cream; 200 ml creme fraiche; 3 banana

Delicious cake with digestive cookies, chocolate, banana and caramel.

Ingredients

Kitchen Stuff

1 food processor
1 tart mold with ribbed edge (Ø 22cm)

Directions

Crumble the cookies in the food processor.
Melt the butter in a saucepan and mix through the cookie crumbs.
Spoon the crumbs into the cake pan and press with the convex side of a spoon.
Break the chocolate into pieces and melt au bain-marie.
Spread the chocolate evenly over the bottom. Put in the refrigerator for 30 minutes.
Soak the gelatine for 5 minutes in a bowl of cold water.
Put the sugar in a saucepan and let it caramelise until golden brown on a low heat.
Meanwhile, whisk the whipped cream and spatula the crème fraiche.
Turn off the heat if the caramel has the right color. Stir 4 tbsp of the cream mixture carefully through the caramel.
Squeeze the gelatine and add to the caramel.
Mix 3/4 of the caramel carefully through the rest of the cream mixture.
Peel the bananas, cut into 1 cm slices and spread over the cake base.
Spoon the caramel cream and spread evenly with a spatula.
Pour the rest of the caramel into a spiral shape and let the cake stiffen in the refrigerator for at least 3 hours.