Bananas are a staple starch for many tropical populations. Depending upon cultivar and ripeness, the flesh can vary in taste from starchy to sweet, and texture from firm to mushy. Both the skin and inner part can be eaten raw or cooked. The banana's flavor is due, among other chemicals, to isoamyl acetate which is one of the main constituents of banana oil.
During the ripening process, bananas produce the gas ethylene, which acts as a plant hormone and indirectly affects the flavor. Among other things, ethylene stimulates the formation of amylase, an enzyme that breaks down starch into sugar, influencing the taste of bananas. The greener, less ripe bananas contain higher levels of starch and, consequently, have a "starchier" taste. On the other hand, yellow bananas taste sweeter due to higher sugar concentrations. Furthermore, ethylene signals the production of pectinase, an enzyme which breaks down the pectin between the cells of the banana, causing the banana to soften as it ripens.
For the bottom of the cake:
200g digestive biscuits
100g melted butter
1 tablespoon cinnamon sugar
For the cream:
6 sheets of gelatin
200 g banana
70ml orange juice
300g cream cheese
110g caster sugar
3 egg yolks
250 ml cream
Biscuits grind and mix them with other ingredients for the bottom layer and push the mixture into the mould diameter of 24 cm which you base covered with parchment paper. Place the mould in the refrigerator.
Soak the gelatin in warm water to soften. Grind the banana into puree, mix it with orange juice and place on a low heat to warm it up. Meanwhile mix cream cheese, powdered sugar and egg yolks until the mixture is very smooth, and in a separate bowl, beat cream into whipped cream.
Drain the gelatin, add the warm mashed bananas and let the gelatin dissolves. Then add a spoonful by spoonful of cream cheese in the gelatin, stirring constantly. Finally stir in the cream. Pour the cream over the cookies in a mould and refrigerate at least 2 hours, preferably overnight.
recipe and image:
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