** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
2. Add brown sugar and bananas. Saute bananas until they are well coated and soft.
3. Remove from heat and let cool a few minutes. Add yogurt and puree with bananas in blender.
4. Beat egg yolks and 1/3 cup sugar in stainless steel bowl over hot water bath or top half of double boiler until mixture lightens in color and becomes fluffy (about 2 minutes).
5. Add gelatin that has been softened in orange juice to egg mixture and continue beating for another 2 minutes.
6. Remove mixture from heat and combine with banana puree, mixing thoroughly.
7. Refrigerate for 10 minutes. Meanwhile, whip cream and 3 tbsp sugar into soft peaks.
8. 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.
9. Fold in egg whites. Chill for 4-6 hours. Top with remaining whipped cream and chipped walnuts.
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Dietary Notes:
This recipe is high in Vitamin A with 52% of your daily recommended intake per serving. This recipe is high in Vitamin C with 41% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Egg, Tree Nuts, Yogurt, Banana, Butter, MSG, Walnuts, Natural Sweeteners, Fructose Malabsorption, Oranges allergies.