Caramelized Banana Mousse Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
2 tbsp: Butter,
1/2 cup: Brown sugar,
2 cup: Sliced bananas,
1/2 cup: Plain yogurt,
2: Egg yolks,
1/3 cup: Sugar,
1 package: Unflavored gelatin,
4 ounce: Orange juice,
3 cup: Whipping cream,
3 tbsp: 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 1/3 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 2/3 of the whipped cream
(reserving 1/3 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 SHARONS IGLOO ^^OO^^ From: Pat
Stockett Date: 05 Sep 96
Source from luhu.jp
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 1/3 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 2/3 of the whipped cream
(reserving 1/3 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 SHARONS IGLOO ^^OO^^ From: Pat
Stockett Date: 05 Sep 96
Source from luhu.jp