Caramelized Banana Mousse
Source of Recipe
The Ultimate Mousse Cookbook, by Jack Stone & Janet Cassidy
List of Ingredients
2 tablespoons butter
1/2 cup brown sugar
2 cups sliced bananas
1/2 cup plain yogurt
2 egg yolks
1/3 cup sugar
1 package unflavored gelatin
4 ounces orange juice
3 cups whipping cream
3 tablespoons sugar
2 egg whitesRecipe
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.
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