ingredients

200 g of Breton pucks
2 bananas
15 cl of coconut milk
30 g of round rice
25 cl of milk
60 g of butter
2 dl whole liquid cream
30 g of sugar
3 g of gelatine leaves
1 tbsp. to s. lemon

Equipment

1 removable pie dish (or lined with film) of ø 20-21 cm
1 electric hand whip
1 pastry syringe or 1 pouch with large fluted sleeve

Steps

White pie with banana

Prepare the rice cream : swell the gelatin in cold water. Dip the rice for 3 minutes in boiling water, drain. Then heat the rice, milk and a pinch of salt over low heat. Let it shiver approx. 20 min; stir more and more often. When there is almost no milk left, the rice is tender. Add the sugar, the coconut milk, let simmer for another 2-3 minutes. Add by turning the drained gelatin. Let cool to room temperature.

Prepare the crust : crush the shredded pucks in the fist and between the fingers. Melt the butter over low heat; add the crumbs, stir 1 min, let cool. Spread in the mold; apply this preparation well against the bottom and the wall with a fork. Harden at least 15 minutes in the fridge. Spread the rice cream on this crust. Fry in the fridge.

Finish : pour the cold cream very cold in a narrow bowl, placed in a large bowl filled with ice cubes. Whip approx. 5 min, until very firm foam. Spread half on the rice. Cut the bananas into rings, roll them in the lemon. Place the banana slices on the rice, then the rest of the cream with the socket. Keep cold until you taste.