Bananas Con Mousse De Duraznos Bananas With Peach Mousse Recipes

Steps:

• 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.

Steps:

• In a large bowl, dissolve gelatin in water. In a blender, combine peaches, honey and extract; cover and process until smooth. Stir into gelatin mixture. Cover and refrigerate until syrupy, about 1-1/2 hours. , In a large bowl, beat peach mixture on high speed for about 5 minutes or until doubled in volume. Fold in whipped cream. Spoon into dessert dishes. Refrigerate until firm, about 1 hour. Garnish with mint and additional peaches if desired.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease the bottom of a 5x9-inch loaf pan.
• Beat white sugar and butter together in a large bowl with an electric mixer until light and fluffy. Add brown sugar and hot chocolate mix; stir well.
• Place bananas, peach, milk, eggs, and vanilla extract in a blender; blend until smooth. Stir into butter mixture until well incorporated.
• Mix flour, walnuts, baking soda, and salt together in a separate bowl; stir into banana-butter mixture until flour mixture is just moistened. Pour batter into the prepared loaf pan.
• Bake in the preheated oven until a toothpick inserted in the center of bread comes out clean, 50 to 60 minutes. Cool in pan for 5 minutes before transferring bread to a wire rack to cool completely.

Steps:

• For meringue:
• Position rack in center of oven and preheat to 350°F. Spread 11/2 cups coconut on large baking sheet. Toast until golden, stirring twice, about 15 minutes. Cool. Maintain oven temperature.
• Line another large baking sheet with foil. Using electric mixer, beat egg whites and next 4 ingredients in large bowl until foamy. Gradually add sugar and beat until stiff peaks form. Beat in 1/4 cup boiling water, 1 tablespoon at a time, beating until whites are stiff and glossy. Fold in 1 cup toasted coconut. Spoon meringue onto center of prepared baking sheet and spread to 9-inch-diameter circle with slightly raised edges. Sprinkle with remaining 1/2 cup untoasted coconut.
• Bake meringue 10 minutes. Reduce oven temperature to 200°F and bake until dry and crisp outside and just cooked through inside, about 1 hour. Turn off oven. Let meringue stand in oven 1 hour. Remove from oven and cool completely.
• For mousse:
• Whisk egg yolks, 2 tablespoons sugar, butter, 2 tablespoons water, and rum in medium metal bowl to blend. Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water). Whisk until thermometer inserted into mixture registers 160°F, about 6 minutes. Add chocolate and whisk until melted and smooth. Turn off heat; leave bowl over water.
• Using electric mixer, beat egg whites in large bowl until soft peaks form. Gradually add 2 tablespoons sugar and beat until stiff peaks form. Fold 1/3 of egg whites into chocolate mixture to lighten. Fold in remaining whites. Remove from over water and let mousse cool 20 minutes.
• Beat whipping cream in large bowl until peaks form. Place meringue on platter. Spread mousse over center of meringue; top with sliced bananas. Spread whipped cream over bananas and chill at least 20 minutes and up to 3 hours.
• Sprinkle with remaining toasted coconut. Cut into wedges and serve.

Steps:

• Tie a double band of waxed paper around a 2 1/2 cup souffle dish, to come 2 inches above the rim.
• Peel and chop one of the bananas and place it in a blender or food processor with the cottage cheese. Process until smooth.
• Drain the pineapple, reserve the juice, and set aside a few pieces for garnish. Add the rest to the mixture in the blender and process for a few seconds, until finely chopped.
• Dissolve the gelatin in 1/4 cup of the reserved pineapple juice. Stir the gelatin quickly into the fruit mixture.
• Whisk the egg whites until they hold soft peaks and fold them into the mixture. Turn the mousse mixture into the prepared dish, smooth the surface and chill until set.
• When the mousse is set, carefully remove the paper collar and decorate with the reseved banana and pineapple.

Steps:

• Stir chocolate, 1/3 cup cream, 1/3 cup water and corn syrup in heavy medium sauce-pan over medium-low heat until chocolate melts and mixture is smooth. Let cool until just lukewarm, stirring occasionally, about 20 minutes. Whisk in rum, then mascarpone. Beat 1 cup cream in medium bowl until stiff peaks form. Fold cream into chocolate mixture in 2 additions.
• Peel and thinly slice 2 bananas on diagonal. Arrange 3 slices in each of eight 8- to 10-ounce goblets or coupes. Spoon mousse atop bananas, dividing equally. Cover and refrigerate at least 4 hours. (Can be made 1 day ahead; keep chilled.)
• Beat remaining 1 cup of cream in medium bowl until firm peaks form. Spoon or pipe cream decoratively atop each mousse. Peel and slice remaining banana. Garnish each mousse with banana slices.

Steps:

• Peel the bananas and slice into 1/4-inch-thick rounds.
• In a medium-size mixing bowl, toss the bananas with the lemon juice and curaçao. Transfer to a 6-cup glass dish.
• Top evenly with the nuts.
• In a medium bowl with an electric mixer, whip heavy cream until stiff peaks form.
• Place the 1 cup peaches in a blender or a food processor and process until smooth.
• Gently fold peach puree into the whipped cream.
• In a medium-size mixing bowl with an electric mixer, whip the egg whites until soft peaks form.
• Beat in the sugar 1 tablespoon at a time.
• Fold the peach mixture into the egg whites.
• Spread on top of the nuts and bananas. Cover with plastic wrap and refrigerate until needed.
• This is best if made only a couple of hours ahead.
• To serve, divide the mixture between 6 stemmed glasses or dessert dishes.
• Spoon some of the liquid that collects on the bottom of the glass dish on top of each dessert.
• Garnish with sliced peaches or chopped nuts.