Это предварительный просмотр рецепта "Chocolate Mousse With Caramelized Bananas".

Рецепт Chocolate Mousse With Caramelized Bananas
by Global Cookbook

Chocolate Mousse With Caramelized Bananas
Рейтинг: 0/5
Avg. 0/5 0 голосов
 
  Порций: 8

Ингредиенты

  • 1/2 c. pine nuts, toasted
  • 1/2 c. sugar
  • 1/4 c. all purpose flour
  • 5 Tbsp. unsalted butter, melted
  • 2 lrg egg whites, beaten to blend
  • 1/2 tsp vanilla extract Mousse
  • 5 ounce bittersweet chocolate, minced
  • 1 Tbsp. rum
  • 1 c. whipping (35%) cream
  • 1/2 c. mascarpone cheese, at room temperature Caramelized Bananas
  • 1 Tbsp. butter
  • 2 x bananas, sliced crosswise
  • 1 Tbsp. brown sugar
  • 1 Tbsp. brandy
  • 1 tsp lemon juice

Инструкции

  1. Preheat oven to 350 degrees F.Line a baking sheet with parchment paper.
  2. Finely grind toasted pine nuts with the sugar and flour in a food processor.
  3. Transfer to a medium bowl. Add in butter, egg whites and vanilla and stir to combine.
  4. Drop three 1 tbsp. dollops batter onto prepared baking sheet leaving 5 inches between each.
  5. Spread each into a 4-inch round with the back of a spoon.
  6. Bake cookies till caramelized around the edges, about 8-10 min.
  7. Working quickly, remove cookies from baking sheet and drape each cookie over inverted 3/4-c. custard c. or possibly ramekin to create shallow c..
  8. Transfer cookies to rack to cold.
  9. Repeat with remaining batter.
  10. You should have about 16 cookie c. in total.
  11. Mousse:Combine the chocolate, rum and 1/2 c. cream in a medium stainless steel bowl over a medium saucepan of barely simmering water.
  12. Heat, stirring occasionally, till melted.
  13. Remove from the heat and let cold slightly.
  14. In a stand mixer fitted with a whisk attachment, beat the mascarpone till soft and creamy.
  15. Stir in the remaining 1/2 c. cream with a rubber spatula to loosen.
  16. Fold the mascarpone mix into the melted chocolate mix.
  17. Cover and let sit in a cold place for about 30 min.
  18. Caramelized Bananas:In a medium nonstick skillet on medium-high heat, heat the butter and add in the bananas.
  19. Saute/fry for 1 to 2 min or possibly till starting to brown.
  20. Add in the brown sugar stir to coat the bananas.
  21. Continue sauteing the bananas for 1 to 2 min or possibly till the sugar is caramelized.
  22. Add in the brandy and cook for a few seconds.
  23. Sprinkle with the lemon juice and keep hot.
  24. Assembly:Divide the caramelized bananas among the pine nut cookie c..
  25. Top each with a dollop of chocolate mascarpone mousse.
  26. The chocolate mousse is quite loose before it's chilled. Do not worry because it will set up nicely in a cold place.
  27. Yield is 16 cookies (8 servings).
  28. Michael Fagan from Food & Drink magazine recommends serving the following with this dessert: Southbrook Farms Framboise or possibly Grahams LBV Port 1996.