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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Kinsley Bush
k.b41@aol.comI would not recommend this recipe to anyone.
Star Thabane
ts91@gmail.comThis mousse was a complete disaster. It didn't set properly and the crème anglaise was too runny.
Hamid Gujjar
gujjar.hamid77@hotmail.comI didn't care for the flavor of the cardamom crème anglaise. I think it would have been better with a different flavor.
Naruko San
san.naruko6@aol.comThis recipe was a bit too complicated for me. I think I'll stick to simpler desserts in the future.
Aftab Ali
aftab17@gmail.comI had some trouble getting the mousse to set properly, but the crème anglaise was still very good.
Debbie Martin
m-debbie@hotmail.comThis mousse was a bit too sweet for my taste, but the crème anglaise was delicious.
Sanet George
g_s@aol.comI'm not a big fan of bananas, but I really enjoyed this mousse. The cardamom crème anglaise was a great addition.
Bailey Dike
bailey29@hotmail.comThis recipe was easy to follow and the results were amazing. I will definitely be making this again.
Rahima Akter
rahimaa@hotmail.frThe cardamom crème anglaise was the perfect accompaniment to the banana mousse. It added a warm, spicy flavor that really elevated the dish.
Alison Cazarez
alison_cazarez22@gmail.comThis mousse was light and fluffy, and the crème anglaise was perfectly creamy and flavorful.
Jim Keith
keith-j@gmail.comI love the unique flavor combination of the banana mousse and cardamom crème anglaise. This is a great recipe for a special occasion dessert.
Moha Oro Tube
t@gmail.comThis recipe was a bit more time-consuming than I expected, but it was worth it in the end. The mousse and crème anglaise were both perfect and the presentation was beautiful.
Alal Miah
miah5@gmail.comI'm not usually a fan of banana desserts, but this mousse was surprisingly delicious. The cardamom crème anglaise really balanced out the sweetness of the bananas and made for a very sophisticated dessert.
sami negar
negars99@hotmail.comThe cardamom crème anglaise was the star of the show! It was so flavorful and creamy, I could have eaten it all on its own. The banana mousse was also very good, but the crème anglaise really made the dish.
Sawon Khan
khan_s16@hotmail.co.ukI made this for a dinner party and it was a huge hit! Everyone loved the unique flavor combination of the banana mousse and cardamom crème anglaise. It was also surprisingly easy to make, which is always a bonus.
Hamzii BaBa
b-hamzii@hotmail.comThis banana mousse with cardamom crème anglaise was an absolute delight! The mousse was light and fluffy, with a subtle banana flavor that was perfectly complemented by the warm, spicy notes of the cardamom crème anglaise. I highly recommend this rec