| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy, Eggs |
|
Taste |
4 |
Servings |
INGREDIENTS
| 1/4 |
c |
Green cardamom seeds |
| 2 |
c |
Heavy cream |
| 6 |
|
Egg yolks |
| 4 |
tb |
Sugar |
|
|
Banana Mousse: |
| 1 |
lg |
Ripe banana |
| 1 |
tb |
Sugar |
| 1 |
c |
Heavy cream, whipped to |
|
|
Stiff peaks |
|
|
Mint sprigs, for garnish |
INSTRUCTIONS
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.
Yield: 4 servings
TASTE SHOW #TS4790
Cardamom Creme Anglaise:
Posted to MM-Recipes Digest by muddy@ibm.net on Oct 16, 1998
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