Chiquita Banana Mousse W/raspberries And Almond Tuiles Pt
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Chiquita Banana Mousse W/raspberries And Almond Tuiles Pt
  Mousse    Bananas    Almonds  
Last updated 6/12/2012 1:15:00 AM. Recipe ID 44188. Report a problem with this recipe.
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      Title: Chiquita banana mousse w/raspberries and almond tuiles pt
 Categories: None
      Yield: 12 Servings
 
MMMMM-------------------CHIQUITA BANANA MOUSSE------------------------
      4 lg Egg whites
  1 1/4 c  Granulated sugar
      3    Medium; ripe bananas pureed
      1    Envelope unflavored powdered
           -gelatin
    1/4 c  Water
      2 ts Natural banana extract
  1 1/2 c  Heavy cream

MMMMM-----------------------ALMOND TUILES----------------------------
  1 1/4 c  Blanched; sliced almonds
    1/3 c  All-purpose flour
    3/4 c  Granulated sugar
      4 lg Egg whites; at room
           -temperature

MMMMM----------------------RASPBERRY SAUCE---------------------------
      1 pk (12-ounce) frozen
           -unsweetened raspberries
    1/2 c  Granulated sugar

MMMMM--------------------------ASSEMBLY-------------------------------
      1 pt Fresh raspberries
 
  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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Recipe ID 44188 (Apr 03, 2005)

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