So this week we are making Banana Mousse. And we can make it one of two ways (or both ways, I guess). Or just venture out and make it our own.
Now I have to decide, do I Parfait it or Split it? (Or go bananas.) But me being me, can't let the Banana Split thing go without mentioning, The Banana Split Show. I still remember that crazy Hanna Barbera show.
OH MY GOD, BECKY! I just had a thought! What if I use some of this banana mousse with my little Savarin cakes. Yes! I could soak the cakes with malibu rum, fill the middle with the banana mousse and top it with some banana slices.
Or I could just top the mousse with some granola and call it breakfast! Yes, breakfast!
My blog, my rules!!
Okay, it may be the coffee talking at this point. Gonna put the cup down now. But it's so good. Hubbie bought a new coffee maker and boy, oh boy, does it make good Bridgehead coffee.....my favourite coffee, which incidently (and yes, I've mentioned before), is now being sold at my favourite Kitchen place- Grace in the Kitchen. (That right there, is a 'life is good' moment.) Picking up the coffee cup again.
Oh, oh. Just had another thought. (what is that, my third today?) I know, slow it down Sandra. Is someone making toast?
Um, I might not have parfait cups to put said parfait in........hmmm. And they have to be clear glass, so we can see whatever I plan on putting with this mousse. Maybe I could use wine glasses. I really shouldn't go out to buy special cups just for this recipe. Right?!
What's that, coffee? I should? How did you get so smart, coffee!? I must drink more of you. Please note: No cups, glasses or containers were bought during the making of this mousse. (Honest honey, I didn't go shopping....'cause I already had what I needed.) Booyah!!! More coffee to celebrate!!!
Ingredients have been readied and are waiting to be put to good use.
This will be my first time....wait for it....using vanilla bean paste. That was a buy from Vanilla Food Company.
This is one of those beautifully simple recipes (and not those few ingredients recipes that you think will be simple...I'm looking at you pastry dough...always looking at you). Bitterness aside, this really is a simple recipe.
It starts with whipping up some heavy cream in my perfectly chilled mixing bowl. The recipe says to whisk to a soft peak. I may have gone a little too long. Meh, it's all good. The lesson here, is that you don't walk away from the mixer when whipping up cream. Or, you do walk away and come back to peaks that have peaked.
|Let's Play! (said like Antonio Banderas in 'Desperado'....ohhh yeaaah!|
This is then put in a bowl and the whipped cream gets folded into the banana mixture.
Could this recipe be any easier? Probably, but that would more than likely involve someone else making it! I'm pretty pleased with the ease as is.......makes me want to ease on down...ease on down the road....oh I'm going there....me and the Wiz......
Take that, Pointer Sisters....I've got a new song in my head now! Mmm Hmm!
Brooksters I made yesterday.(dang, they're good.)
This mousse is just pure banana goodness. Nothing takes away from the banana flavour. I think I will put the rest of the mousse in the freezer, so that I can see what I like more; chilled or frozen.
Well, I think the mousse is even better in the frozen state. It is almost like ice cream. I'm so glad the Baked Boys suggested freezing it. It would be a great summer treat.
I crumbled up some of the brownies from the Brooksters I made yesterday. Then I melted some milk chocolate to give a little extra va va voom! The frozen banana mousse would be awesome with a homemade rum sauce.
For a look at how everyone else did with this recipe, head over to Baked Sunday Mornings.
I am so glad I tried this recipe and the Brookster recipe. I think both will be recipes that I keep for special occasions......occasions like 'I went to work 5 days in row'.......or 'I cleaned my house'....you know, the special occasions we sometimes forget to celebrate.
Oh my!! That looks too wonderful!ReplyDelete
Looks great! I think I'd prefer the frozen version, too.ReplyDelete
what a great idea serving it with savarin *saving idea for some other time* finished dessert with the brownies looks perfect!ReplyDelete
That looks amazing!ReplyDelete
Very nice! Glad I finally got to read your blog! It's been hectic and I only have interwebs sporadically! The cupcake shop I'm at is called Cupprimo, in Austin, TX. Baking and decorating... Good times! Had an order for 845 mini red velvet cupcakes earlier this week! WHEW! ;)ReplyDelete