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 oz orange juice
3 cup whipping cream
3 tbsp sugar
2 egg whites
1 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 SHARON'S IGLOO ^^OO^^ From: Pat
Stockett Date: 05 Sep 96
Servings: 4 servings
Caramelized Banana Mousse Recipe brought to you by Recipe Ideas
Categories: Banana; Candy; Dessert; Fruit
The History of Recipes
Experts have traced the existence of recipes far back into ancient history, certainly as far back into recorded history as ancient Egypt, and maybe even further. Interesting though that maybe, generally, these old recipes were just basic hieroglyphic or cunieform recipes for meal preparation.
The truth of the matter is, the most ancient recipe in existence, according to academics are some ancient tablets in the Sumerian language which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel exhilarated and blissful. As we move into Roman times around 25BC a roman called Apicius created some scripts showing how to cook the recipes prepared by his fellow Romans. In his publication, Apicius describes how the meals of wealthy Romans were separated into hors d`oeuvre, main course and dessert, something we still use today. Additionally, he describes how the chefs of Roman times used a good variety of spices, including a few that will be familiar to modern cooks for example thyme, mint and asafoetida. Moving on, we find a couple of books published in the 1300s - a cookery book titled `Forme of Cury`, and another called `Curye on Inglish`. The titles are a little misleading though, these are not about the indian food that is familiar to us all today, but rather accounts of the types of food enjoyed by the nobility of that time. Later, in the 15th century, people returning from the crusades brought back many new foods and spices from Arab cooking, including spices such as coriander, parsley, and rosemary. The introduction of these new tastes prompted an increase in publications on food, many of which still exist in private cookery archives. During the following few centuries, the powerful and rich strove to serve the most extravagent banquests, and as a consequence, chefs and their recipes were at a premium. Notwithstanding that, it wasn`t until the nineteenth century that fine cookery and recipe collections really came of age. Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, devoted their lives to collecting, testing, and publishing recipes common in their social group. By the advent of the 1900s, cookbooks are starting to become popular as a result of more people being able to read, increased leisure time and having more disposable income. |
We hope you enjoy this Caramelized Banana Mousse recipe.
