| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits, Eggs, Dairy, Grains | Fruits, Desserts, Yogurt | 4 | Servings | |
INGREDIENTS
| 2 | tb | Butter |
| 1/2 | c | Brown sugar |
| 2 | c | Sliced bananas |
| 1/2 | c | Plain yogurt |
| 2 | Egg yolks | |
| 1/3 | c | Sugar |
| 1 | pk | Unflavored gelatin |
| 4 | oz | Orange juice |
| 3 | c | Whipping cream |
| 3 | tb | Sugar |
| 2 | Egg whites | |
| Chopped walnuts for garnish |
INSTRUCTIONS
Melt butter in nonstick frying pan. Add brown sugar and bananas. Saute bananas until they are well coated and soft. Remove from heat and let cool a few minutes. Add yogurt and puree with bananas in blender. Beat egg yolks and 1/3 cup sugar in stainless stell bowl over hot water bath or top half of double boiler until mixture lightens in color and becomes fluffy (about 2 minutes). Add gelatin that has been softened in orange juice to egg mixture and continue beating for another 2 minutes. Remove mixture from heat and combine with banana puree, mixing thoroughly. Refrigerate for 10 minutes. Meanwhile, whip cream and 3 tbsp sugar into soft peaks. 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. Fold in egg whites. Chill for 4-6 hours. Top with remaining whipped cream and chipped walnuts. Serve 6-8. Origin: The Ultimate MOUSSE cookbook, by Jack Stone and Janet Cassidy Shared by: Sharon Stevens, courtesy of Lawrence Kellie. CHIPPED OUT FROM THE BOTTOM OF SHARON'S IGLOO ^^OO^^ From: Pat Stockett Date: 05 Sep 96 Posted to MM-Recipes Digest V3 #334 From: BobbieB1@aol.com Date: Fri, 6 Dec 1996 00:04:22 -0500
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