Snow white Banoffee (White Choco Mousse Banoffee)

Saturday morning after my 2nd anniversary with Joel, I decided to get up early and created a nice dessert to celebrate for our 2 years anniversary. Banoffee pie alone could be somewhat boring and since I have nearly a full 1 litre bottle of fresh cream I might as well make a good use of it so by combining white chocolate mousse in the same serve with banoffee is not such a bad idea, unless your audience is not a sweet tooth person. Here is the recipe of my creation and I think I shall call it Snow white Banoffee...what do u reckon? ........................

Serving: 6-8 (depending on the size of your cup)

Ingredients:

For Base:
Milk coffee biscuits = 250g
Unsalted butter, melted = 125g
Sugar = 15g

For Bombe mix (base for chocolate mousse)
Egg yolks = 4 yolks
Caster sugar = 90g
Water = 27.5ml
(*this recipe should give you approximately 150g of bombe mix)

White Chocolate mousse
White Chocolate, melted = 200g
Bombe mix = 100g
Semi whipped cream = 225ml

Caramel filling for banoffee
Sweetened Condensed milk = 315g
Brown sugar = 70g
Unsalted butter = 50g

Fruits in the middle:
Kiwi Gold, diced = 2
Strawberry, diced = 3-4

Finishing touch
Banana = 2-3
Cream Chantilly = whipped fresh cream, icing sugar and vanilla extract

Method:

1. Crushed all the biscuits either by hand (using rolling pin) or place in the bowl of a food processor. Add melted butter and mix until all combined. Divide the biscuit mixture into either tart tins or cups, press it firmly and rest them in the fridge for about 30 minutes or until required

2. To make bombe mix, in food mixer use whip beater to whip egg yolks to sabayon or ribbon stage. In separate medium sauce pan, put water and sugar and bring it to 118-121 degree celsius then slowly pour it in food mixer with egg yolks, whipped with low speed then increasing to medium speed until double its original volume. Remove from the mixer and leave it to the room temperature.

3. Melt white chocolate over the bain marie and slowly add it with bombe mix, make sure that it's smooth at this stage if not, warm it up over bain marie. Semi whipped fresh cream, fold half of fresh cream with white chocolate bombe mixture then slowly add the whole thing.

4. Pour one full ladle of white chocolate mousse evenly among biscuit base, put in the fridge for 15-20 minutes or until it set.

5. Sprinkle diced fruits on top of set chocolate mousse and rest them back to the fridge.

6. To make caramel filling, plce condense milk, brown sugar and butter in a sauce pan over low heat. Stirring constantly for 10-15 minutes or until caramel thickens but do not boil it.

7. Pour hot caramel over chocolate mousse and cover with plastic wrap and rest in the fridge for at least an hour to chill.

8. Serve it with thinly sliced banana, arrange over the top with whipped Chantilly cream, serve immediately. Enjoy ^^