Caramelized banana mousse
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Butter |
| ½ | cup | Brown sugar |
| 2 | cups | Sliced bananas |
| ½ | cup | Plain yogurt |
| 2 | Egg yolks | |
| ⅓ | cup | Sugar |
| 1 | pack | Unflavored gelatin |
| 4 | ounces | Orange juice |
| 3 | cups | Whipping cream |
| 3 | tablespoons | Sugar |
| 2 | Egg whites | |
| Chopped walnuts for garnish | ||
Directions
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