Recipe - Caramelized Banana Mousse

2 tablespoon Butter
One half cup Brown sugar
2 cup Sliced bananas
One half cup Plain yogurt
2 Egg yolks
1/3 cup Sugar
1 pack Unflavored gelatin
4 ounce Orange juice
3 cup Whipping cream
3 tablespoon Sugar
2 Egg whites
Chopped walnuts for garnish

Melt butter in nonstick frying pan. Add brown sugar and bananas. Saute
bananas until they are well coated and soft. Remove from heat and let cool
a few minutes. Add yogurt and puree with bananas in blender. Beat egg yolks
and 1/3 cup sugar in stainless stell bowl over hot water bath or top half
of double boiler until mixture lightens in color and becomes fluffy (about
2 minutes). Add gelatin that has been softened in orange juice to egg
mixture and continue

beating for another 2 minutes. Remove mixture from heat and combine with
banana puree, mixing thoroughly. Refrigerate for 10 minutes. Meanwhile,
whip cream and 3 tbsp sugar into soft peaks. Beat egg whites until they
form firm peaks. Fold 2/3 of the whipped cream (reserving 1/3 for garnish)
into the chilled banana puree. Fold in egg whites. Chill for 46 hours. Top
with remaining whipped cream and chipped walnuts. Serve 68.

Origin: The Ultimate MOUSSE cookbook, by Jack Stone and Janet Cassidy
Shared by: Sharon Stevens, courtesy of Lawrence Kellie.

CHIPPED OUT FROM THE BOTTOM OF SHARON'S IGLOO ^^OO^^ From: Pat Stockett
Date: 05 Sep 96
Posted to MMRecipes Digest V3 #334

From: BobbieB1@aol.com

Date: Fri, 6 Dec 1996 00:04:22 0500