Caramelized Banana Mousse with Cocoa Nib Tuiles

Preparation info
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Appears in
The Dessert Architect

By Robert Wemischner

Published 2009

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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 li