Bloom the gelatin in cold water and set aside. In a pot bring the milk and scraped vanilla bean to a boil. Once the milk boils, whisk together the sugar, eggs, egg yolks, and cornstarch and then temper the mixture with the milk. Add the banana paste and then bring the mixture back to a boil for 2 minutes. Then, incorporate half the butter and the bloomed gelatin, whisking until smooth. Once cool, incorporate the rest of the butter with an immersion blender.
Bloom the gelatin in cold water and set aside. In a pot combine and heat the milk and cream. In a separate bowl, combine the egg yolks and sugar and temper into the milk mixture. Cook to 185ºF/85ºC. Strain and add the bloomed gelatin. Pour over the partially melted milk couverture and mix until well combined. Allow to cool to 89ºF/32ºC. Whip the heavy cream to soft peaks and fold into the chocolate mixture. Fill the Silikomart Flexi Mini Half Sphere (591004) with the Milk Chocolate Mousse and freeze completely.
Pipe the Banana Mousseline Cream into bottom of the tart shell. Make the glaze by boiling the water and clear glaze and adding the Chocolate Mirror glaze stirring gently with a rubber spatula, being sure not to incorporate any air bubbles. Cool to 90ºF/32ºC before use. Unmold and glaze each half sphere. Place one medium sized chocolate ring on top of the tart shell and place the frozen, glazed half sphere on top of it. Garnish the rim of the mousse with the croquant and finish with gold leaf on top.
