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Bananas Flambe Dessert Cocktail - The Aubergine Chef

The.Aubergine.Chef's picture
I was inspired by Bananas Flambe to design this dessert cocktail. My meringue at the end sat out a little too long while I was getting ready to shoot the next scene so it got spongy - sorry about that! Otherwise this is a delicious desserts loaded with booze. Enjoy!
Ingredients
For banana white choclolate mousse
  Water 2 Ounce
  Gelatin 1⁄4 Ounce
  Egg yolk 1 Medium
  Ripe banana 2 Ounce, mashed
  Melted white chocolate 3 Ounce
  Whole milk 2 1⁄2 Ounce
  Heavy cream 7 Ounce
  Powdered sugar 1 1⁄2 Ounce
  Vanilla extract 1 Dash
  Banana liqueur 2 Ounce
For rum pastry cream
  Whole milk 9 Ounce
  Granulated sugar 2 Ounce (1 ounce to be added to the cornflour and egg mixture)
  Egg 1 Medium
  Cornstarch 1⁄4 Ounce
  Butter 3⁄4 Ounce
  Ground cinnamon 1⁄4 Teaspoon
  Dark rum 2 Ounce
For serving
  Caramel sauce 2 Ounce
  Banana 1⁄4 Small, sliced diagonally
  Meringue mix 4 Tablespoon
  Sugar 1⁄2 Teaspoon
Directions

GETTING READY
For Banana white chocolate mousse:
1. In a small bowl, mix together water and gelatin and let it soak for 5 minutes.
2. In a medium bowl, whisk together ripe banana with egg yolk, until well mixed.
3. In a microwave proof bowl, put white chocolate and melt it in microwave.
4. In a mixer bowl, beat together cream, powdered sugar and vanilla extract, on medium speed until it gets soft peak consistency.
5. Melt the gelatin mixture in microwave for 20 seconds.

MAKING
6. In a small saucepan, heat milk and bring it to boil, remove.
7. Add the white chocolate to hot milk and stir to mix.
8. Slowly stream the mix mixture into the banana mixture, whisking continuously.
8. Whisk in the gelatin mixture and banana liqueur.
9. Place the bowl over ice bath and allow it to cool.
10. After the mixture cools down, lightly fold in whipped cream little at a time.
11. In glasses, pour the milk cream mixture evenly about 2 ounces in each.
12. Put the glasses in refrigerator and chill it for about 40 to 60 minutes.

FINALIZING
For rum pastry cream:
13. In a bowl, mix cinnamon powder and rum.
14. In a saucepan, heat milk and 1 ounce of granulated sugar, and bring to a boil.
15. In a bowl, whisk together 1 ounce of granulated sugar, cornstarch and egg, until sugar melts.
16. Once the milk comes to boil, add the milk to egg mixture whisking continuously.
17. Return the egg milk mixture to saucepan and heat to boil stirring continuously over low heat for 4 minutes or until the mixture thickens.
18. Add butter and whisk to mix.
19. Pour in the rum mixture and stir to mix.
20. Transfer the milk mixture into a bowl, cover and refrigerate for 15 minutes.

SERVING
21. Sprinkle banana slices with sugar.
22. Using blowtorch to caramelize the banana slices.
23. Spoon 3 ounces of pastry cream over chocolate mousse.
24. Drizzle caramel sauce on top.
25. Pipe meringue mix on top of chocolate mousse and serve cold garnished with caramelized banana slices.

Recipe Summary

Difficulty Level: 
Bit Difficult
Cuisine: 
Fusion
Course: 
Dessert
Taste: 
Sweet
Feel: 
Smooth
Method: 
Layering
Dish: 
Mousse
Ingredient: 
Banana
Interest: 
Gourmet
Restriction: 
High Protein
Preparation Time: 
25 Minutes
Cook Time: 
25 Minutes
Ready In: 
50 Minutes
Servings: 
6

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