Caramelized Banana Mousse with Cocoa Nib Tuiles

Preparation info
    • Difficulty


Appears in
The Dessert Architect

By Robert Wemischner

Published 2009

  • About

Caramelized banana mousse with rum syrup, cocoa nib tuiles, and roasted dried banana corkscrew on a base of sliced caramelized bananas. In a perfect marriage of flavors and textures, where the perfume of ripened bananas in three components here joins the intense notes of caramel and rum, this heart-shaped mousse plated vertically knows no season. In the dead of winter, when the palette of fresh fruits is more limited, pastry artists can turn to the tropical banana. Rum in the plating sauce