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
We can follow the history of meal recipes far back into the distant past, in fact as far back into history as pharonic Egypt, and maybe even further. Interesting though that is, in the main part, these early recipes were just very basic pictorial recipes for preparing meals.
In fact, the most ancient recipe in existence, according to experts is a series of stone tablets in the Sumerian language which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel blissful and exhilarated. Later, we find some books which were published in the 1300s ; a recipe book called `Forme of Cury`, and another, similary named `Curye on Inglish`. The titles are somewhat misleading tho`, these two books have no connection with the curry that we all know today, but rather accounts of the types of food cooked for the rich people of that time. For the centuries that followed, the families of Europe strove to serve up the most extravagent meals, and as a consequence, chefs and their recipe collections became highly prized. However, it was during the 1800s that fine cookery and recipe books became really popular. The Famous Mrs Beeton in the UK, and Fannie Farmer in the US, dedicated years of their lives to collating, trying out, and publishing the recipes that were being prepared for the better households. By the time we get to the 20th century, cookbooks were greatly in demand as a result of more people being able to read, leisure time and disposable income. |
We hope you enjoy this Caramelized Banana Mousse recipe.
