Cooking Steps

1. 

   Step1:Digest biscuit crumbs and melt butter. Place on bottom of mouss

2. 

   Step2:Ice blisters for gilding tablet

3. 

   Step3:Mash banana

4. 

   Step4:Beat 60% cream with sugar. Add in sour milk with banana puree. Mix wel

5. 

   Step5:Banana slices on the bottom of digestive biscui

6. 

   Step6:Pour in the mousse pi

7. 

   Step7:Sprinkle with cocoa powder. (the slight bitterness of cocoa powder can neutralize the greasiness of light cream

8. 

   Step8:Put it in the refrigerator overnight. Demoulding

9. 

   Step9:Deliciou

10. 

    Step10:。