| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | 1 | Servings | ||
INGREDIENTS
| 6 | Ripe bananas, unpeeled | |
| 3/4 | c | Unsalted butter |
| 2 | c | Sugar |
| 1 1/2 | c | Coarsely chopped macadamia |
| nuts | ||
| 1 | c | Heavy cream |
| 1 | c | Heavy cream |
| 1/2 | t | Sugar |
INSTRUCTIONS
Not only are the flavors of this dessert deliciously rich, but the contrast between the cold mousse and the warm cream is almost addictive. Prcheat the oven to 400 degrees. Place the bananas on a baking sheet, and bake in the oven until they tum black and the skins split, about 10 minutes. Let cool a little and then peel the bananas and pure in a food processor or blender. Pour the banana pure into 2 inch ramekins and refrigerate for 2 hours. To prepare the Mac' Nut Cream, melt the butter in a saucepan, add the sugar and macadamia nuts, and bring to a boil. Continue boiling until the mixture turns a dark golden brown. Stir in the cream and when incorporated, remove the pan from the heat and cool to room temperature. When ready to serve, warm the Mac' Nut Cream gently. For the garnish, whip the cream with the sugar until soft peaks form. To serve, place a chilled banana mousse on each serving plate and remove the parchment paper. Top with the whipped cream and pour the warm Mac' Nut Cream around. Yield: Serves 6 http://www.foodtv.com/socal/recreg.htm Posted to recipelu-digest by LSHW <shusky@erols.com> on Feb 20, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 6492
Calories From Fat: 4058
Total Fat: 468.8g
Cholesterol: 1018.2mg
Sodium: 220.8mg
Potassium: 3680.2mg
Carbohydrates: 604.9g
Fiber: 35.7g
Sugar: 497.7g
Protein: 34.8g