Chiquita Banana Mousse W/raspberries And Almond Tuiles Pt

INGREDIENTS

INSTRUCTIONS

DIFFICULTY: ** PREPARATION: 1 1/2 hours plus chilling, baking, and
cooling times Recipe From: Chocolatier Magazine  Make the banana
mousse:  1.In a 4 1/2-quart bowl of a heavy-duty electric mixer, using
the  wire whip attachment, beat the egg whites and sugar at low speed
until blended. Remove the bowl from the mixer stand and place over a
saucepan half filled with water. (The bottom of the bowl should touch
the water.) Cook over medium heat, bringing the water in the saucepan
to a simmer. Whisk constantly for 10 to 15 minutes, or until the
mixture is hot to the touch and registers 140 degrees F. on an
instant-read thermometer.  2.Return the bowl to the mixer stand and
beat at medium-high speed  until stiff, shiny peaks form and the
meringue is cool.  3.In a chilled, medium bowl, using a handheld
electric mixer set at  medium speed, beat the cream until soft peaks
start to form. (Do not  overwhip the cream.) Refrigerate the whipped
cream until ready to use.  4.Place the banana puree in a medium bowl.
Place the cold water in a  small saucepan. Sprinkle the gelatin over
the water and let the  mixture stand for 5 minutes to soften the
gelatin. Place the saucepan  over low heat and cook 2 to 3 minutes,
stirring constantly with a  wooden spoon, until the gelatin granules
dissolve completely and the  mixture is clear. Stir the dissolved
gelatin mixture and the banana  extract into the banana puree.  5.Using
a large rubber spatula, fold the banana-gelatin mixture into  the
meringue. Gently fold one-third of the whipped cream into the  banana
mixture to lighten it. Fold in the remaining whipped cream.  Cover the
surface of the mousse with plastic wrap and refrigerate for  at least 2
hours, until the mousse is almost set.  Make the almond tuiles:
1.Position a rack in the center of the oven and preheat to 325  degrees
F. Line a baking sheet with aluminum foil and brush  generously with
melted butter.  2.In a medium bowl, combine the almonds, flour and
sugar. In another  medium bowl, using a wire whisk, beat the egg whites
for a few  seconds to loosen them. Add the egg whites to the flour
mixture one  tablespoon at a time, stirring with a wooden spoon until
the whites  are completely incorporated into the flour mixture. Set the
batter  aside to rest for 30 minutes.  3.Drop batter by 1/2 tablespoons
onto the prepared baking sheet,  leaving 3 inches between the tuiles.
Using the back of a spoon  moistened in water, spread the batter for
each tuile into a 2  1/2-inch circle.  4.Bake the tuiles for 12 to 15
minutes, until golden brown. Allow the  tuiles to cool on the baking
sheet for 10 minutes. Transfer the  tuiles to a wire rack and cool
completely. Repeat this process with  the remaining tuile batter.  Make
the raspberry sauce:  1.In a noncorrosive medium saucepan, combine the
sugar and the  raspberries. Cook over medium-low heat, stirring
constantly with a  wooden spoon until the sugar dissolves completely
and the berries  soften. Remove the pan from the heat. Strain the
mixture through a  fine-meshed sieve into a bowl. Cover the bowl with
plastic wrap and  refrigerate the sauce until serving.  Assemble the
dessert:  1.Fill a pastry bag fitted with a star tip (such as Ateco #5)
with  some of the banana mousse. Place an almond tuile on a dessert
plate.  Pipe a generous amount of the banana mousse onto the tuile. Top
with  6 fresh raspberries. Place a second tuile on top of the berries.
Pipe  another layer of mousse onto the tuile and top with more berries.
Top  with a third almond tuile. Spoon some of the raspberry sauce
around  the dessert. Repeat with remaining mousse and  continued in
part 2

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Nutrition (calculated from recipe ingredients)
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Calories: 420
Calories From Fat: 118
Total Fat: 13.8g
Cholesterol: 20.5mg
Sodium: 112.3mg
Potassium: 297.1mg
Carbohydrates: 70.4g
Fiber: 4g
Sugar: 59.4g
Protein: 8g