Chiquita banana mousse w/raspberries and almond tuiles pt 1

Yield: 12 Servings

Measure Ingredient
4 larges Egg whites
1¼ cup Granulated sugar
3 \N Medium; ripe bananas pureed
1 \N Envelope unflavored powdered gelatin
¼ cup Water
2 teaspoons Natural banana extract
1½ cup Heavy cream
1¼ cup Blanched; sliced almonds
⅓ cup All-purpose flour
¾ cup Granulated sugar
4 larges Egg whites; at room temperature
1 pack (12-ounce) frozen unsweetened raspberries
½ cup Granulated sugar
1 pint Fresh raspberries





DIFFICULTY: ** PREPARATION: 1½ hours plus chilling, baking, and cooling times Recipe From: Chocolatier Magazine Make the banana mousse:

1.In a 4 ½-quart bowl of a heavy-duty electric mixer, using the wire whip attachment, beat the egg whites and sugar at low speed until blended.

Remove the bowl from the mixer stand and place over a saucepan half filled with water. (The bottom of the bowl should touch the water.) Cook over medium heat, bringing the water in the saucepan to a simmer. Whisk constantly for 10 to 15 minutes, or until the mixture is hot to the touch and registers 140 degrees F. on an instant-read thermometer.

2.Return the bowl to the mixer stand and beat at medium-high speed until stiff, shiny peaks form and the meringue is cool.

3.In a chilled, medium bowl, using a handheld electric mixer set at medium speed, beat the cream until soft peaks start to form. (Do not overwhip the cream.) Refrigerate the whipped cream until ready to use.

4.Place the banana puree in a medium bowl. Place the cold water in a small saucepan. Sprinkle the gelatin over the water and let the mixture stand for 5 minutes to soften the gelatin. Place the saucepan over low heat and cook 2 to 3 minutes, stirring constantly with a wooden spoon, until the gelatin granules dissolve completely and the mixture is clear. Stir the dissolved gelatin mixture and the banana extract into the banana puree.

5.Using a large rubber spatula, fold the banana-gelatin mixture into the meringue. Gently fold one-third of the whipped cream into the banana mixture to lighten it. Fold in the remaining whipped cream. Cover the surface of the mousse with plastic wrap and refrigerate for at least 2 hours, until the mousse is almost set.

Make the almond tuiles:

1.Position a rack in the center of the oven and preheat to 325 degrees F.

Line a baking sheet with aluminum foil and brush generously with melted butter.

2.In a medium bowl, combine the almonds, flour and sugar. In another medium bowl, using a wire whisk, beat the egg whites for a few seconds to loosen them. Add the egg whites to the flour mixture one tablespoon at a time, stirring with a wooden spoon until the whites are completely incorporated into the flour mixture. Set the batter aside to rest for 30 minutes.

3.Drop batter by ½ tablespoons onto the prepared baking sheet, leaving 3 inches between the tuiles. Using the back of a spoon moistened in water, spread the batter for each tuile into a 2 ½-inch circle.

4.Bake the tuiles for 12 to 15 minutes, until golden brown. Allow the tuiles to cool on the baking sheet for 10 minutes. Transfer the tuiles to a wire rack and cool completely. Repeat this process with the remaining tuile batter.

Make the raspberry sauce:

1.In a noncorrosive medium saucepan, combine the sugar and the raspberries.

Cook over medium-low heat, stirring constantly with a wooden spoon until the sugar dissolves completely and the berries soften. Remove the pan from the heat. Strain the mixture through a fine-meshed sieve into a bowl. Cover the bowl with plastic wrap and refrigerate the sauce until serving.

Assemble the dessert:

1.Fill a pastry bag fitted with a star tip (such as Ateco #5) with some of the banana mousse. Place an almond tuile on a dessert plate. Pipe a generous amount of the banana mousse onto the tuile. Top with 6 fresh raspberries. Place a second tuile on top of the berries. Pipe another layer of mousse onto the tuile and top with more berries. Top with a third almond tuile. Spoon some of the raspberry sauce around the dessert. Repeat with remaining mousse and

continued in part 2

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