| 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
A Message from our Provider:
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