Bananas Con Mousse De Duraznos - Bananas With Peach Mousse

Total Time
1hr 30mins
Prep 30 mins
Cook 1 hr

Variations of this exquisite dessert are common throughout South America. From The South American Table by Maria Baez Kijac. You can substitute your favorite fruit for the peaches

Ingredients Nutrition

  • 4 bananas (ripe but firm)
  • 2 tablespoons fresh lemon juice
  • 14 cup Curacao
  • 12 cup nuts, finely chopped (such as walnuts, Brazil nuts, hazelnuts, or pecans)
  • 1 -2 peach, ripe, peeled and pitted (sliced 1/4 inch thick to equal 1 cup sliced fruit)
  • 12 cup whipping cream (heavy cream)
  • 2 large egg whites
  • 3 tablespoons sugar
  • peach, sliced, tossed with fresh lemon juice (garnish)
  • nuts, chopped (garnish)

Directions

  1. Peel the bananas and slice into 1/4-inch-thick rounds.
  2. In a medium-size mixing bowl, toss the bananas with the lemon juice and curaçao. Transfer to a 6-cup glass dish.
  3. Top evenly with the nuts.
  4. In a medium bowl with an electric mixer, whip heavy cream until stiff peaks form.
  5. Place the 1 cup peaches in a blender or a food processor and process until smooth.
  6. Gently fold peach puree into the whipped cream.
  7. In a medium-size mixing bowl with an electric mixer, whip the egg whites until soft peaks form.
  8. Beat in the sugar 1 tablespoon at a time.
  9. Fold the peach mixture into the egg whites.
  10. Spread on top of the nuts and bananas. Cover with plastic wrap and refrigerate until needed.
  11. This is best if made only a couple of hours ahead.
  12. To serve, divide the mixture between 6 stemmed glasses or dessert dishes.
  13. Spoon some of the liquid that collects on the bottom of the glass dish on top of each dessert.
  14. Garnish with sliced peaches or chopped nuts.

Reviews

(1)
Most Helpful

I love fruit desserts and this is a great one--and no cooking! Personal preference--I left out the nuts and garnished with fresh mint. I plan to try this with cremem fraiche or Greek yogurt in place of the whipping cream--I think the tang might make this even better. Thanks, Nick's Mom!

Chef Kate June 26, 2007

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