Crispy cups with banana mousse

Preparation

1. Melt the butter in the microwave without boiling.

2. Put the muesli in the clean glass and crush it for 7 seconds, speed 5. It has to be crumbled but not pulverized. Pour in the melted butter and mix 10 seconds, speed 2.

3. Put about 30 grams of the pasta at the bottom of each glass. With the tumbler, squash it a little but without forcing it so that it is not compact. Remove the excess pasta and reserve to decorate.

4. Peel the bananas and cut them into four or five pieces. Sprinkle them with a generous squirt of lemon so they don't rust. Shred for 15 seconds, speed 4. Check that they have turned into mush, otherwise prolong the crushing for a few seconds. Remove the puree and reserve.

5. Without washing the glass, add the cream and sugar. Beat for 30 seconds at speed 3. At this point you have to be a bit attentive because we need the cream to be only semi-whipped. That is to say, it has to have body and volume but without being completely mounted because it would be too dense for this dessert.

6. With some manual rods or with a spatula, mix the cream and the banana puree using enveloping movements.

7. Fill each glass with 100 grams of cream.

8. For the final decoration sprinkle in each glass a little of the muesli that we had reserved. Cut the dried cranberries into small pieces and distribute them together with the chocolate pearls. Keep in the fridge for a minimum of 3 hours.