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Categories:
bittersweet chocolate sugar unflavored gelatin light cream dark rum sour cream bananas heavy cream cake flour salt egg yolks vanilla pie crust sugar
Viewed: 42 - Published at: 5 years agoIngredients
- bittersweet chocolate, shaved or chocolate bits
- 2/3 c. sugar
- 1 pkg. unflavored gelatin
- 1 c. light cream
- 1/4 c. dark rum
- 1 c. sour cream
- 6 medium ripe bananas
- 1 c. heavy cream
- 1/3 c. cake flour
- 1/4 tsp. salt
- 3 large egg yolks, beaten
- 1 1/2 tsp. vanilla
- 1 (10-inch) pie crust, baked and cooled
- 2 Tbsp. sugar
Method
- Sift together in top of double boiler, sugar, flour, gelatin and salt.
- Add light cream; whisk until well combined.
- Place over simmering water; add egg yolks.
- Continue whisking until mixture starts to thicken.
- Remove from double boiler and beat until smooth.
- Stir in rum and 1 teaspoon vanilla.
- Stir in sour cream; beat until smooth.
- Place in refrigerator until mixture starts to set, 20 minutes.
- Watch so it does not get too thick.
- Line bottom of crust with banana slices; pour custard over and refrigerate at least 4 hours.
- Just before serving, top with whipped cream, confectioners sugar and 1/2 teaspoon vanilla.
