-
-
-
On Newsstands Now!
Check out the May 2012 issue: raw stories, shocking confessions, candid advice about motherhood—and more!
-
Stefan’s Banana Mousse with Oatmeal-Almond Crisp
An elegant mousse dessert made with regular ingredients in your kitchen. Early preparation makes this recipe great for entertaining
Loading ...April 8th, 2012
Recipe from Top Chef: The Quickfire Cookbook. Published by Chronicle Books. Copyright © 2009. Forward by Padma Lakshmi. Food Photographs by Antonis Achilleos. All rights reserved. Reprinted by permission of Chronicle Books.
Servings
6Prep Time
4 minutesCook Time
20 minutesIngredients
Directions
Melt 3½ ounces of the chocolate in a double boiler or metal bowl set over, but not touching, simmering water in a saucepan. Cool to room temperature.
Meanwhile, in a large bowl, whisk the egg yolks with the sugar until fluffy. Whisk in the melted chocolate and rum.
With a balloon whisk or in a stand mixer, whisk the cream until it holds soft peaks.
Fold the whipped cream into the chocolate mixture. Fold in the diced banana. Cover with plastic wrap and refrigerate for at least 3 hours.
Preheat an oven to 350°F.
Combine the oats and almonds in a bowl. Spread on a baking sheet and toast until golden, about 10 minutes. Remove from the oven, transfer the pan to a wire rack, and cool.
In a double boiler, melt the remaining 4½ ounces chocolate. Break the almond mixture into chunks and gently mix with the chocolate until it holds together. Form into 4 or 6 even pieces and refrigerate for at least 30 minutes.
To serve, spoon or pipe the banana mousse into goblets or small bowls. Garnish with an almond crisp.
Copyright © 2012 St. Joseph Media. All Rights Reserved.