Just My Culinary Concoctions

Happy Early 4th of July!!

Lately I’ve been so busy between working doing x-rays and then school, homework, cooking etc. that by the time it comes to baking something I have no time to bake it, let alone take pictures of it before it gets devoured by someone.

I’ve had cravings for mousse and bananas so I thought why not combine the 2 to make a banana mousse? And what else goes better with bananas then caramel? Add some ginger snaps in the mix for crunch, put it in a small glass, and bada-bing-bada-boom you got a fantasmic dessert!

Banana Mousse with Caramel Verrines

For the mousse:

2 large ripe banana
1 tablespoon sugar
1 cup heavy cream, whipped to stiff peaks

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.

For the caramel:

1 cups sugar
1/4 cup water
1  TBSP light corn syrup
1/4  cup heavy cream
1 tsp vanilla
2 TBSP unsalted butter, at room temperature

In a medium sauce pan, heat the sugar, water and corn syrup until it turns an amber color. Remove from head and add in heavy cream and butter. Stir the caramel so the bubbling subsides. Stir in vanilla.

To assemble:

Take some ginger snaps and pulse them in a blender until you have crumbs. Alternate the mousse, caramel and crumbs in a glass until it’s reached the top. Serve.