Banana Caramel Bavaroise

1. 1

   Heat a skillet over high heat.

2. 2

   Add the sugar, and spread evenly. Reduce the heat to low, without stirring, until the sugar melts, and turns into a light golden caramel.

3. 3

   It should take 5 to 8 minutes.

4. 4

   Crush the banana to a smooth puree.

5. 5

   Before the caramel gets too dark, add the banana puree, and beat until well blended.

6. 6

   Add the milk, and 1/2 of the yogurt, and remove from the heat.

7. 7

   In a bowl, beat the egg yolks.

8. 8

   Put the banana caramel back on the stove on low heat, and add the eggs, mixing gently with a wooden spoon.

9. 9

   Continue to stir over low heat, until the banana cream is thick enough to cover the spoon.

10. 10

    Transfer to a bowl.

11. 11

    Soak the gelatin in water, or use 2 tablespoons of neutral gelatin powder.

12. 12

    Add the gelatin to the banana cream, and whisk until dissolved (if you get a few strands of banana or too little liquid just put everything in the blender for a few seconds).

13. 13

    Cover the surface of the cream with plastic wrap, to prevent a crust from forming, and refrigerate.

14. 14

    When the cream is almost cold, stir it until smooth.

15. 15

    Add the remaining yogurt and mix.

16. 16

    Divide the mixture into 4 bowls, and refrigerate for 1 to 2 hours until firm.

17. 17

    To serve, place a ball of ice cream on top on each bowl, and top with still warm, melted chocolate.

* Per serving · 4 servings · Values may vary.