Banana Mousse With Cardamom Creme Anglaise
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Banana Mousse With Cardamom Creme Anglaise
  Mousse    Bananas  
Last updated 6/12/2012 12:58:38 AM. Recipe ID 21436. Report a problem with this recipe.
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      Title: Banana mousse with cardamom creme anglaise
 Categories: Taste
      Yield: 4 Servings
 
    1/4 c  Green cardamom seeds
      2 c  Heavy cream
      6    Egg yolks
      4 tb Sugar
           Banana Mousse:
      1 lg Ripe banana
      1 tb Sugar
      1 c  Heavy cream, whipped to
           Stiff peaks
           Mint sprigs, for garnish
 
  Crush cardamom seeds with the back of a heavy knife and combine, outer
  shells and all, with cream in a saucepan. Bring to a boil, cover and
  simmer for 10 minutes. In top of a double boiler whisk yolks with
  sugar until sugar dissolves. Cook eggs over simmering water, whisking
  constantly, until thickened. Remove from heat and gradually strain
  cream into yolks, whisking. Pour sauce back into top of double boiler
  and cook, stirring constantly, for 10 minutes until thickened.
  Temperature of sauce should not exceed 165 degrees F or it will
  curdle. Remove sauce from heat and continue to stir for 3 minutes to
  cool. Strain into a clean bowl and cool to room temperature, stirring
  frequently. Cover and chill.
  
  In food processor combine banana and sugar and puree. Scrape puree
  into a bowl and gently fold in whipped cream. Cover and chill 1 to 2
  hours. To serve, mound mousse in centers of 4 dessert plates. Pour
  some cardamom sauce around and serve immediately, garnished with mint.
  
  Yield: 4 servings
  




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Recipe ID 21436 (Apr 03, 2005)

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