Madeleine Kamman

Banana Mousse

Preparation info
  • FFR—

    6 to 8

    servings
    • Difficulty

      Easy

Appears in
top 1000The New Making of a Cook
The New Making of a Cook

By Madeleine Kamman

Published 1997

  • About

Use only very ripe bananas, full of sugar (black) spots, and mash them with a fork; they will liquefy too much if you use a blender or a food processor.

Ingredients

  • ¼ cup unsalted butter, at room temperature
  • 6 tablespoons granulated sugar
  • 3

Method

Cream the butter with 5 tablespoons of the sugar, then add 2 tablespoons of the rum and continue beating until fluffy. Peel and mash 3 of the bananas with 1 tablespoon of the lemon juice. Grate the chocolate into the banana puree. Blend the banana puree into the creamed butter. Whip the cream until