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Name: Banana Mousse with Cardamom Creme Anglaise
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 4
Cuisine: American
Ingredients: 1/4 c Green cardamom seeds; Stiff peaks; 4 tb Sugar; Mint sprigs, for garnish; 1 c Heavy cream, whipped to; Banana Mousse:; 2 c Heavy cream; 6 Egg yolks; 1 lg Ripe banana; 1 tb Sugar

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INGREDIENTS

1/4 c Green cardamom seeds
Stiff peaks
4 tb Sugar
Mint sprigs, for garnish
1 c Heavy cream, whipped to
Banana Mousse:
2 c Heavy cream
6 Egg yolks
1 lg Ripe banana
1 tb Sugar

Servings

INSTRUCTIONS

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 TASTE SHOW #TS4790 Cardamom Creme Anglaise: Posted to MM-Recipes Digest by muddy@ibm.net on Oct 16, 1998

NOTES

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Banana Mousse with Cardamom Creme Anglaise

1/4 c Green cardamom seeds
 Stiff peaks
4 tb Sugar
 Mint sprigs, for garnish
1 c Heavy cream, whipped to
 Banana Mousse:
2 c Heavy cream
6 Egg yolks
1 lg Ripe banana
1 tb Sugar

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    TASTE SHOW #TS4790    Cardamom Creme Anglaise:    Posted to MM-Recipes Digest  by muddy@ibm.net on Oct 16, 1998

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Nutrition

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Serving Size: 1 Serving (350g)
Recipe Makes: 4 Servings

Calories: 1082
Calories from Fat: 690 (64%)

Amt Per Serving		% DV

	Total Fat 76.7g	102 %
	Saturated Fat 33.3g	166 %
	Monounsaturated Fat 30.4g
	Polyunsanturated Fat 9.4g
Cholesterol 2598.9mg		800 %
Sodium 122mg		4 %
Potassium 456.8mg		12 %
Total Carbohydrate 67.7g		20 %
	Dietary Fiber 2.6g	10 %
	Sugars, other 65.2g
Protein 34.6g		49 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1082

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