caramelized banana mousse

Categories
Fruits
Desserts
Yogurt
Yield
4 Servings
MeasureIngredient
2 tablespoons Butter
½ cup Brown sugar
2 cups Sliced bananas
½ cup Plain yogurt
Egg yolks
⅓ cup Sugar
1 pack Unflavored gelatin
4 ounces Orange juice
3 cups Whipping cream
3 tablespoons Sugar
Egg whites
  Chopped walnuts for garnish

Melt butter in nonstick frying pan. Add brown sugar and bananas.

Saute bananas until they are well coated and soft. Remove from heat and let cool a few minutes. Add yogurt and puree with bananas in blender. Beat egg yolks and ⅓ cup sugar in stainless stell bowl over hot water bath or top half of double boiler until mixture lightens in color and becomes fluffy (about 2 minutes). Add gelatin that has been softened in orange juice to egg mixture and continue beating for another 2 minutes. Remove mixture from heat and combine with banana puree, mixing thoroughly. Refrigerate for 10 minutes.

Meanwhile, whip cream and 3 tbsp sugar into soft peaks. Beat egg whites until they form firm peaks. Fold ⅔ of the whipped cream (reserving ⅓ for garnish) into the chilled banana puree. Fold in egg whites. Chill for 4-6 hours. Top with remaining whipped cream and chipped walnuts. Serve 6-8.

Origin: The Ultimate MOUSSE cookbook, by Jack Stone and Janet Cassidy Shared by: Sharon Stevens, courtesy of Lawrence Kellie.

CHIPPED OUT FROM THE BOTTOM OF SHARON'S IGLOO ^^OO^^ From: Pat Stockett Date: 05 Sep 96

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