Yield: 4 Servings
|½ cup||Brown sugar|
|2 cups||Sliced bananas|
|½ cup||Plain yogurt|
|1 pack||Unflavored gelatin|
|4 ounces||Orange juice|
|3 cups||Whipping cream|
|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