BANANA MOUSSE WITH CARDAMOM CREME ANGLAISE
Provided by Food Network
Time 2h42m
Yield 4 servings
Number Of Ingredients 8
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.
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Comfort Arthur
[email protected]This was a great dessert! The banana mousse was light and fluffy, and the creme anglaise was rich and flavorful. The cardamom gave the dish a unique and delicious flavor.
Bob kendyreny
[email protected]This recipe was a winner! The banana mousse was light and fluffy, and the creme anglaise was rich and creamy. The cardamom gave the dish a unique and delicious flavor.
Eimonye O Robert
[email protected]Loved this recipe! The banana mousse was so easy to make, and the creme anglaise was the perfect complement. The cardamom added a nice touch of spice.
Dipak Chaulagain
[email protected]This was a great recipe! The banana mousse was light and fluffy, and the creme anglaise was rich and flavorful. The cardamom gave the dish a unique and delicious flavor.
Awaise Ali
[email protected]I made this recipe for my family, and they loved it! The banana mousse was a hit, and the creme anglaise was the perfect finishing touch. I'll definitely be making this again.
Racheal Anthony
[email protected]This was a delicious and easy dessert to make. The banana mousse was light and fluffy, and the creme anglaise was rich and creamy. The cardamom added a nice touch of flavor.
ARFAN Nadir
[email protected]I'm not usually a fan of banana desserts, but this one changed my mind. The banana mousse was light and airy, and the creme anglaise was rich and flavorful. The cardamom gave the dish a nice touch of warmth.
iwm unit4
[email protected]This recipe is a keeper! The banana mousse is so easy to make, and it's always a crowd-pleaser. I love the way the cardamom adds a little bit of spice to the dish.
Sanaullah Snni
[email protected]I made this for a dinner party last night, and everyone loved it! The banana mousse was light and fluffy, and the creme anglaise was rich and creamy. The cardamom gave the dish a unique and sophisticated flavor.
AAKASHOO AHMADOO
[email protected]This was my first time making banana mousse, and it turned out great! The recipe was easy to follow, and the mousse was delicious. The creme anglaise was also very good, and I especially liked the cardamom flavor.
Fero Fero
[email protected]I've made this recipe several times now, and it's always a hit. The banana mousse is so easy to make, and the creme anglaise is the perfect finishing touch. I love the way the cardamom adds a little something extra to the dish.
Md Fiiz
[email protected]This banana mousse with cardamom creme anglaise was a delight! The mousse was light and fluffy, with a perfectly balanced sweetness. The creme anglaise added a touch of richness and warmth, and the cardamom gave it a unique and exotic flavor.