Bananas Con Mousse De Duraznos Bananas With Peach Mousse Recipes

PEACH MOUSSE

Steps:

• In a large bowl, dissolve gelatin in water. In a blender, combine peaches, honey and extract; cover and process until smooth. Stir into gelatin mixture. Cover and refrigerate until syrupy, about 1-1/2 hours. , In a large bowl, beat peach mixture on high speed for about 5 minutes or until doubled in volume. Fold in whipped cream. Spoon into dessert dishes. Refrigerate until firm, about 1 hour. Garnish with mint and additional peaches if desired.

BANANA MOUSSE WITH CARDAMOM CREME ANGLAISE

Steps:

• Crush cardamom seeds with the back of a heavy knife and combine, outer shells and all, with cream in a saucepan. Bring to a boil, cover and simmer for 10 minutes. In top of a double boiler whisk yolks with sugar until sugar dissolves. Cook eggs over simmering water, whisking constantly, until thickened. Remove from heat and gradually strain cream into yolks, whisking. Pour sauce back into top of double boiler and cook, stirring constantly, for 10 minutes until thickened. Temperature of sauce should not exceed 165 degrees F or it will curdle. Remove sauce from heat and continue to stir for 3 minutes to cool. Strain into a clean bowl and cool to room temperature, stirring frequently. Cover and chill.
• In food processor combine banana and sugar and puree. Scrape puree into a bowl and gently fold in whipped cream. Cover and chill 1 to 2 hours. To serve, mound mousse in centers of 4 dessert plates. Pour some cardamom sauce around and serve immediately, garnished with mint.

BANANA MOUSSE

Steps:

• Place milk, sugar, vanilla, and banana in blender.
• Process 15 seconds at high speed until smooth.
• Pour mixture into a small bowl; fold in yogurt.
• Chill.
• Spoon into 4 dessert dishes; garnish each with 2 banana slices just before serving.

CHOCOLATE MASCARPONE MOUSSE WITH BANANAS

Steps:

• Stir chocolate, 1/3 cup cream, 1/3 cup water and corn syrup in heavy medium sauce-pan over medium-low heat until chocolate melts and mixture is smooth. Let cool until just lukewarm, stirring occasionally, about 20 minutes. Whisk in rum, then mascarpone. Beat 1 cup cream in medium bowl until stiff peaks form. Fold cream into chocolate mixture in 2 additions.
• Peel and thinly slice 2 bananas on diagonal. Arrange 3 slices in each of eight 8- to 10-ounce goblets or coupes. Spoon mousse atop bananas, dividing equally. Cover and refrigerate at least 4 hours. (Can be made 1 day ahead; keep chilled.)
• Beat remaining 1 cup of cream in medium bowl until firm peaks form. Spoon or pipe cream decoratively atop each mousse. Peel and slice remaining banana. Garnish each mousse with banana slices.

BANANAS CON MOUSSE DE DURAZNOS - BANANAS WITH PEACH MOUSSE

Steps:

• Peel the bananas and slice into 1/4-inch-thick rounds.
• In a medium-size mixing bowl, toss the bananas with the lemon juice and curaçao. Transfer to a 6-cup glass dish.
• Top evenly with the nuts.
• In a medium bowl with an electric mixer, whip heavy cream until stiff peaks form.
• Place the 1 cup peaches in a blender or a food processor and process until smooth.
• Gently fold peach puree into the whipped cream.
• In a medium-size mixing bowl with an electric mixer, whip the egg whites until soft peaks form.
• Beat in the sugar 1 tablespoon at a time.
• Fold the peach mixture into the egg whites.
• Spread on top of the nuts and bananas. Cover with plastic wrap and refrigerate until needed.
• This is best if made only a couple of hours ahead.
• To serve, divide the mixture between 6 stemmed glasses or dessert dishes.
• Spoon some of the liquid that collects on the bottom of the glass dish on top of each dessert.
• Garnish with sliced peaches or chopped nuts.