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1
Combine the bananas, cream, and milk in a blender and puree until totally smooth.
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2
Add the sugar, cornstarch, salt, and yolks and continue to blend until homogenous.
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3
Pour the mixture into a medium saucepan.
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4
Clean the blender canister.
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5
Bloom the gelatin (see page 29).
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6
Whisk the contents of the pan and heat over medium-low heat.
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7
As the banana mixture heats up, it will thicken.
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8
Bring to a boil and then continue to whisk vigorously for 2 minutes to fully cook out the starch.
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9
The mixture will resemble thick glue, bordering on cement, with a color to match.
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10
Dump the contents of the pan into the blender.
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11
Add the bloomed gelatin and the butter and blend until the mixture is smooth and even.
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12
Color the mixture with yellow food coloring until it is a bright cartoon-banana yellow.
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13
(Its a ton of coloring, I know, but banana creams dont get that brilliant yellow color on their own.
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14
Womp.)
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15
Transfer the banana mixture to a heatsafe container, and put in the fridge for 30 to 60 minutesas long as it takes to cool completely.
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16
Using a whisk or a mixer with the whisk attachment, whip the cream and confectioners sugar to medium-soft peaks.
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17
(When you pull the whisk away from the whipped cream, the mounds of cream hold their shape softly.)
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18
Add the cold banana mixture to the whipped cream and slowly whisk until evenly colored and homogenous.
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19
Stored in an airtight container, banana cream keeps fresh for up to 5 days in the fridge.
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20
Powdered gelatin can be substituted for the sheet gelatin: use 1 teaspoon.
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21
Banana cream is used in the Banana Layer Cake (page 193).
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22
The cream also tastes great when layered with Cereal Milk Panna Cotta (page 37).
