Preparation 120 minutes
Cooking 30 minutes
Breton shortbread : 3 egg yolks, 320 g sugar, 320 g butter, softened, 4 g salt, 450 g flour, 17 g baking powder. |Almond cream : 100 g butter, softened, 100 g sugar, 100 g ground almonds, 2 whole eggs, 50 g flour, 2 1/2 bananas, for slicing (or 250 g sliced banana). | For the banana mousse : 300 g banana puree, 30 g sugar, 90 g ivory white chocolate, 300 g whipped cream, 9 g gelatine. | For the caramel layer: 190 g sugar, 210 g glucose syrup, 400 g cream, 10 cl milk, 100 g glucose syrup, 2 vanilla beans, A pinch of fleur de sel, 140 g butter. |For the lime mousse: 200 g Greek-style yoghurt, 100 g whipped cream, 50 g sugar, 1 1/2 sheets of gelatine, The juice and zest of 1 lime. | For the banana ice cream: 200 g banana puree, 400 g simple syrup, 2 g pectin. | For the lime ice cream: 500 g simple syrup, The juice and zest of 1 lime, 15 g pectin, 600 g banana (6 bananas).
2Prepare the Breton shortbread: Beat the egg yolks with the granulated sugar until pale and frothy. Add the butter and salt. Mix. Stir in the flour and baking powder. Roll out the dough into a thin layer between two sheets of greaseproof paper. Bake the dough at 180 °C in the oven for 20 minutes.
2Prepare the almond cream: Mix the butter and sugar together until well blended. Stir in the ground almonds. Add the eggs one at a time. Stir in the flour and the sliced bananas. Spread the batter out into an even layer and bake it in a 180 °C oven for 12 minutes.
3Prepare the banana mousse: Divide the banana puree into two equal portions. In a saucepan, combine half of the banana puree with the sugar and bring the mixture to the boil. Soak the gelatine for several minutes in cold water. Stir the soaked gelatin into the warm banana and sugar mixture and remove the saucepan from the heat. Stir in the remaining banana puree and the white chocolate to cool the mixture down. Once the mousse mixture is completely cool and well blended, gently fold in the whipped cream. Gently whip the mixture.
4Prepare the caramel layer: Heat the sugar with the 210 g of glucose syrup until the temperature of the mixture reaches 180 °C and caramel forms. Heat the remaining glucose syrup with the cream, milk, vanilla and fleur de sel. Carefully stir this creamy blend into the caramel and cook until the temperature of the mixture reaches 105 °C. Remove the mixture from the heat and allow it to cool to 40 °C. Stir in the butter.
5Prepare the lime mousse: Whip the sugar into the whipped cream. In a separate bowl, combine the Greek-style yoghurt, lime juice and lime zest and mix until well blended. Dissolve the gelatine and stir it into the lime-yoghurt mixture until well blended. Gently fold in the whipped cream.
6Prepare the banana ice cream: Combine the banana puree with the simple syrup in a saucepan and heat the mixture to 35 °C. Stir in the pectin and a pinch of sugar to avoid lumps. Place the ice cream in the freezer for several hours to give it time to harden. Prepare the lime ice cream: Combine the lime juice, lime zest and simple syrup in a saucepan and heat the mixture to 35 °C. Stir in the pectin and a pinch of sugar to avoid lumps.
7Assemble the dessert: Place the almond cream on the serving dish followed by a layer of finely diced bananas and a layer of Breton shortbread. Top the shortbread with banana mousse followed by banana ice cream and lime mousse. Decorate the top of the pie with a few fresh banana slices. Garnish with lime zest and a bit of caramel around the base. Serve."