ROYAL JAMAICAN BANANA MOUSSE

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ROYAL JAMAICAN BANANA MOUSSE

6 servings

 

If you enjoy the taste of bananas and cream and like mousse, then this is

the dessert for you. Using sweet, ripe (dark spotted) bananas, fresh heavy

cream and good dark Jamaican rum makes this dessert a dining ecstasy!

Beautifully served in crystal goblets that sparkle and dollop of rum

flavored whipped cream and a sprig of mint make it an 'offer that no one

could refuse.'

 

 

1/4 cup unsalted butter (never margarine)

6 tablespoons quality Jamaican dark rum

7 tablespoons granulated sugar

5 large ripe bananas

2 tablespoons freshly squeezed lemon juice

1 ounce square unsweetened chocolate

1 cup heavy cream

 

Cream the butter with 6 tablespoons of the sugar. Add 2 tablespoons of the

rum and continue creaming until fluffy. Peel and with a fork, mash 3 of the

bananas with 1 tablespoon of the lemon juice. Be sure to use only very ripe

bananas that have black spots on them. Grate the chocolate into the banana

mixture and then blend the banana mixture into the creamed butter.

 

Whip the heavy cream and when it begins to mound, fold it into the

banana-cream mixture. If possible, using a pastry bag with a large tip, pipe

the mixture into crystal goblets and chill overnight. If you have no pastry

bag with the large tip, then just spoon it lightly into the goblets.

 

Prior to service, peel the remaining 2 bananas and slice them and sprinkle

with the remaining sugar. Add together the remaining lemon juice and rum and

pour over the bananas.

 

Arrange the slices on top of the mousse in each goblet and then top with

piped whipped cream that has been lightly sweetened and flavored lightly

with the dark rum. Top with a sprig of mint and serve on a dessert plate

that has a small doily on it.

 

 

 

 

 

Language is an expression of thought. Everytime you speak, your mind is on

Parade

Mark 12: 30,31

 

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