Next up is Banana Mousse Parfaits
Remember, we’re back on a bi-weekly schedule, so the posting date for this challenge is Sunday, 23 Jun.
Yield: 4 servings
1 cup cold heavy cream
1/4 cup cold whole or 2% milk
2 large, ripe bananas, cut into large chunks
1/4 cup sugar
2 teaspoons vanilla bean paste
In the chilled bowl of a standing mixer fitted with the whisk attachment, whip the heavy cream until soft peaks form. (Alternatively, you can hand whisk in a chilled bowl.) Set aside.
Add the milk, bananas, sugar, and vanilla bean paste to a blender and blend until smooth. Pour the mixture into a large bowl. Fold half of the whipped cream into the banana mixture, then gently fold in the remaining whipped cream. Divide the mousse equally among 4 serving cups, cover each with plastic wrap, and chill (or freeze) for at least 3 hours before serving.
The Banana Mousse is a winning recipe all on its own, but it really shines when contrasted with other sweet treats and snacks.
Create a multi-layered mousse. Add enough crumbled cookies or brownies or nuts or granola to cover the bottom of the serving cup before adding a layer of mousse, then add another layer of crumble, another layer of mousse, and end with another layer of crumble. Cover with plastic wrap and chill for at least 3 hours before serving.
Banana Split It
Pour the un-chilled mousse into a large bowl, cover it with plastic wrap, and freeze it for at least 3 hours. Remove the bowl from the freezer and, using an ice cream scoop with a release mechanism, scoop out 3 or 4 large scoops of the mousse (which should have the consistency of ice cream). Line the scoops up side by side on a serving plate, drench in warm Simple Chocolate Syrup (page 192), and top with toasted nuts (page 19) and whipped cream. Serve immediately.
Excerpted from Baked Elements: Our 10 Favorite Ingredients by Matt Lewis and Renato Poliafito. Copyright © 2012 by Matt Lewis and Renato Poliafito. Excerpted by permission of Stewart, Tabori & Chang, an imprint of Abrams. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.