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
For the banana mousse
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
For the Assembly
2 large fudgy brownies, chopped coarsely
2 medium bananas, sliced
1⁄2 cup granola
1⁄4 cup Simple Chocolate Syrup (page 192)
1⁄2 cup Whiskey Whipped Cream (page 86)
Make the banana mousse
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.
Place the milk, bananas, sugar, and vanilla bean paste in 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. Wrap the entire bowl tightly in plastic wrap and chill for 2 hours.
Make the parfaits
Chill four large parfait cups at least 30 minutes before assembling.
Remove the chilled mousse and stir gently with a wooden spoon to loosen mixture. Sprinkle enough brownies (you might want to press them into place gently) to evenly cover the bottom of each parfait cup. Add a layer of mousse, then add a layer of banana slices to cover the mousse, then cover with a layer of granola. End with another layer of mousse and some more brownies.
Cover each cup with plastic wrap and chill for 2 more hours. To serve, drizzle each parfait with chocolate syrup and whipped cream.
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.