Your online resource

for all things culinary


HOME Search this Site All Recipes Special Sections Articles &  Resources Kitchen Equipment Food & Health Growing Food Directories

Missing an Ingredient ? UKFoodOnline.co.uk

 

Heston’s Häagen-Dazs Double Chocolate & Banana Baked Alaska

Step 3 - Banana Mousse

 

This is an Audio Page - turn up your speakers/headphones

 

Go to Step 4  |  Back to Step 2  |  Back to Main Page

 

Courtesy of

 

Preparation time: 30 minutes
60g skinless hazelnuts
180g caster sugar
250g very ripe banana
15g unrefined caster sugar
10g butter
25ml rum
185ml double cream
3 egg whites

1. Heat a pan, that is large enough to hold all of the hazelnuts in a single layer, over medium heat. Add the hazelnuts to the pan and roast until very fragrant and evenly browned.


2. Add 60g of the caster sugar to the hot pan and toss the hazelnuts until coated with the melted sugar. Tip the caramelized nuts out onto greaseproof paper and cool. Once cooled, smash or grind them into a very coarse powder.


3. Slice the bananas into 1 cm thick slices.


4. Heat the butter in a pan until slightly brown and nutty. Add the unrefined caster sugar and stir with a spatula until a caramel forms.


5. Add the sliced bananas and sauté in the caramel. When the bananas are coated in caramel and golden, add the rum. As vapor forms in the pan, ignite the alcohol and continue to cook until the flame dies out and the caramel sauce becomes thick enough to coat the bananas. *Safety Note: please read safety instructions by clicking HERE before completing this step.


6. Pass this mixture through a sieve to produce a puree and set aside.


7. Lightly whip the double cream. Refrigerate until needed.


8. Using a stand mixer, whisk the egg whites on high speed until frothy. Then add about ¼ of the remaining caster sugar. Continue whisking while adding the remainder of the sugar slowly until soft peaks form.


9. Fold the reserved banana puree and hazelnut powder into the whipped egg whites. Then gently fold the whipped cream into the mixture.


10. Transfer the mousse to a piping bag and cut a small hole at the tip. Remove the chocolate tube from the freezer and stand vertically on a work surface. Pipe the banana mousse into the tube evenly. Place the filled tube into the freezer.

 

Important notice - The recipe, graphics (unless otherwise stated) and audio files are the sole property and copyright © Häagen-Dazs. Recipes4us accepts no liability for the content and would advise you to read the safety instructions relating to using blow torches or dry ice as provided by Häagen-Dazs which you can access by clicking HERE  Links to this document are also included at  the relevant stages of the recipe.

 

Baked Alaska Step 1

Baked Alaska Step 2

Baked Alaska Step 3

Baked Alaska Step 4

Baked Alaska Step 5

Baked Alaska Step 6

Baked Alaska Step 7



 

 

 

 Follow us 

Share 

 

 

 

 Sign up for Free E-mailings
 
 

I still haven't found what I'm looking for

 

Try our search facility. Type in your main ingredient (s) or whatever you happen to have available in your store cupboard or fridge and allow us to whisk you up a recipe in seconds!

 

 

 

For full advanced search tips visit our main search page via the red "search this site" button at the top of the page

 

About Us  |  Contact Us  |   Advertise |    Private Privacy  |   Media Resources  |  Links  |  Sitemap  |  Printing Recipes  |  

 

Abbreviations on this site  

 

 

 

This Web Site was designed and created by Recipes4us.co.uk. Copyright © 2000 to date [Recipes4us] All rights reserved.

 Some Photos © www.fotolia.co.uk