BANANA CUSTARD

 225 g very ripe bananas

 235 g heavy cream

 55 g milk

 100 g sugar

 2 g salt

 25 g cornstarch

 3 egg yolks

 4g gelatin

 40 g unsalted butter

 160 g (1 C) confectioners’ sugar

 The bananas, 75 g (1/3 cup) cream, milk, sugar, salt, cornstarch, and egg yolks go
into a blender. Purée until the mixture is totally smooth.
 Put the mixture in a medium-size saucepan. Clean the blender.
 Bloom the gelatin in cold water: If you’re using powdered gelatin, the exchange rate
is 1/2 t per gelatin sheet. Sprinkle it on top of the surface of the water—don’t dump
it in, or it won’t bloom properly.
 Whisk the mixture over medium-low heat. As the banana mixture heats up, the color
will darken and the cornstarch will thicken.
 When the mixture comes to a boil, continue whisking for 2 more minutes. The
mixture will resemble thick glue, bordering on cement, with a color to match.
 Dump the contents of the pan into your clean blender. Add the butter and gelatin
and purée until the mixture is smooth and even.
 Transfer the contents of the blender to an appropriately sized container. Cover the
surface with plastic wrap to prevent any “skin” forming, and put the container in the
fridge for 30–60 minutes or as long as it takes to cool the mixture completely.
 Using a whisk or mixer with the whisk attachment, whip the remaining 160 g cream
and confectioners’ sugar until medium-soft peaks form. (This means the cream forms
and holds soft mounds when you pull the whisk away from it.) Then add the cold
banana mixture straight into the mixing bowl and, with the same whisk or whisk
attachment, very, very slowly mix the banana mixture and cream together until it all
has a homogenous.
 Note to self : 1 sheet gelatin is 2 g powdered gelatin