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Name: Banana Mousse with Mac Nut Cream
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 6 Ripe bananas; unpeeled; 2 c Sugar; 1 1/2 c Coarsely chopped macadamia; 1/2 ts Sugar; 3/4 c Unsalted butter; 1 c Heavy cream; 1 c Heavy cream

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INGREDIENTS

6 Ripe bananas; unpeeled
2 c Sugar
1 1/2 c Coarsely chopped macadamia
1/2 ts Sugar
MAC NUT CREAM
3/4 c Unsalted butter
1 c Heavy cream
WHIPPED SWEET CREAM GARNISH
1 c Heavy cream

Servings

INSTRUCTIONS

Not only are the flavors of this dessert deliciously rich, but the contrast between the cold mousse and the warm cream is almost addictive. Prcheat the oven to 400 degrees. Place the bananas on a baking sheet, and bake in the oven until they tum black and the skins split, about 10 minutes. Let cool a little and then peel the bananas and pur?e in a food processor or blender. Pour the banana pur?e into 2 inch ramekins and refrigerate for 2 hours. To prepare the Mac Nut Cream, melt the butter in a saucepan, add the sugar and macadamia nuts, and bring to a boil. Continue boiling until the mixture turns a dark golden brown. Stir in the cream and when incorporated, remove the pan from the heat and cool to room temperature. When ready to serve, warm the Mac Nut Cream gently. For the garnish, whip the cream with the sugar until soft peaks form. To serve, place a chilled banana mousse on each serving plate and remove the parchment paper. Top with the whipped cream and pour the warm Mac Nut Cream around. Yield: Serves 6 http://www.foodtv.com/socal/recreg.htm Posted to recipelu-digest by LSHW on Feb 20, 1998

NOTES

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Banana Mousse with Mac Nut Cream

6 Ripe bananas; unpeeled
2 c Sugar
1 1/2 c Coarsely chopped macadamia
1/2 ts Sugar
 MAC NUT CREAM
3/4 c Unsalted butter
1 c Heavy cream
 WHIPPED SWEET CREAM GARNISH
1 c Heavy cream

Not only are the flavors of this dessert deliciously rich, but the contrast  between the cold mousse and the warm cream is almost addictive.    Prcheat the oven to 400 degrees.  Place the bananas on a baking sheet, and bake in the oven until they tum  black and the skins split, about 10 minutes. Let cool a little and then  peel the bananas and pur?e in a food processor or blender. Pour the banana  pur?e into 2 inch ramekins and refrigerate for 2 hours.  To prepare the Mac Nut Cream, melt the butter in a saucepan, add the sugar  and macadamia nuts, and bring to a boil. Continue boiling until the mixture  turns a dark golden brown. Stir in the cream and when incorporated, remove  the pan from the heat and cool to room temperature. When ready to serve,  warm the Mac Nut Cream gently. For the garnish, whip the cream with the  sugar until soft peaks form.  To serve, place a chilled banana mousse on each serving plate and remove  the parchment paper. Top with the whipped cream and pour the warm Mac Nut  Cream around.  Yield: Serves 6    http://www.foodtv.com/socal/recreg.htm  Posted to recipelu-digest by LSHW <shusky@erols.com> on Feb 20, 1998

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Nutrition

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Serving Size: 1 Serving (2467g)
Recipe Makes: 1 Servings

Calories: 12820
Calories from Fat: 8256 (64%)

Amt Per Serving		% DV

	Total Fat 917.3g	1223 %
	Saturated Fat 580g	2900 %
	Monounsaturated Fat 240.4g
	Polyunsanturated Fat 34.4g
Cholesterol 2524.2mg		777 %
Sodium 202.9mg		7 %
Potassium 448mg		12 %
Total Carbohydrate 1213.3g		357 %
	Dietary Fiber 0g	0 %
	Sugars, other 1213.3g
Protein 13.6g		19 %
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: 12820

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