Banana Charlotte

Technical stages for Banana Charlotte :

• Prepare a génoise and bake it on a baking sheet. Cut it in 3cm-large strips.
• Soak the gelatin in cold water.
• Meanwhile, warm up 40 cl water, the lemon juice and sugar. Add the drained gelatin. Let cool at room temperature.
• Take a circular bottomless cake pan and stretch pastic film on its side. Stretch it well to make it faultless and neat. It should perfectly stick to the pan.
• Put the circle on a dish and pour a few millimiter of cooled jelly in it. Let set in the fridge, laying it flat.
• Meanwhile, peel and thinly slice the bananas. Arrange them in circles on the hardened jelly. Cover with liquid jelly and to keep them in place. Beware not to move the banana slices when pouring.
• Let set again in the fridge.
• Cut the genoise strips to the height of the circle pan and arrange them aroud it.
• Puree the remaining bananas. Add the remaining jelly. In case the latter set, warm it up a bit.
• Whip the whipping cream into a whipped cream and combine it with the banana/jelly mix.
• Pour this mixture inside the circle and smooth the surface.
• If you still have some genoise left, you can put it on the mixture to make a base.
• Let set for a few hours on the fridge.
• When serving, flip the cake (jelly side up). Gently remove the plastice film, then the circle. Decorate with Chantilly and serve.