Banana Mousse with Hazelnut Cream

Prepare the mousse: In a small saucepan, sprinkle the water with gelatin and mix until dissolved

Let it hydrate for about 5 minutes

Bring to a boil over high heat in a bain-marie and cook, stirring constantly, until the gelatin is fully dissolved (about 2 minutes)

In a blender, blend the cooled gelatin mixture, banana custard, and heavy cream until smooth (about 5 minutes)

Transfer to a bowl and reserve

In an electric mixer, beat the egg whites until soft peaks form

Gradually add the cornstarch, beating continuously until stiff peaks form (about 2 minutes)

Add the reserved banana mixture and mix gently with a spatula

Transfer to a 24cm diameter mold or a funnel with the same capacity, lined with plastic wrap

Cover with plastic wrap and refrigerate until firm (about 6 hours)

Prepare the hazelnut cream: In a medium saucepan over high heat, warm the milk with vanilla pod (about 5 minutes). Reserve

In an electric mixer, beat the eggs and cornstarch until creamy and pale (about 4 minutes)

Without beating, add some of the reserved hot milk and mix

Add to the remaining milk and cook over low heat, stirring constantly, until thickened (about 5 minutes)

Let it cool

Add the chocolate-hazelnut paste and mix with a hand mixer until smooth. Reserve

Preheat the oven to 200°C (hot)

Spread the coconut strips on a medium-sized baking sheet and bake in the preheated oven, stirring occasionally, until golden brown (about 20 minutes)

Let it cool

Over a plate, carefully remove the mousse from its mold or funnel

Around it, distribute the reserved hazelnut cream

Garnish with coconut strips and serve immediately

724 calories per serving