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Ingredientes
- 1/2 c. pine nuts, toasted
- 1/2 c. sugar
- 1/4 c. all purpose flour
- 5 Tbsp. unsalted butter, melted
- 2 lrg egg whites, beaten to blend
- 1/2 tsp vanilla extract Mousse
- 5 ounce bittersweet chocolate, minced
- 1 Tbsp. rum
- 1 c. whipping (35%) cream
- 1/2 c. mascarpone cheese, at room temperature Caramelized Bananas
- 1 Tbsp. butter
- 2 x bananas, sliced crosswise
- 1 Tbsp. brown sugar
- 1 Tbsp. brandy
- 1 tsp lemon juice
Direcciones
- Preheat oven to 350 degrees F.Line a baking sheet with parchment paper.
- Finely grind toasted pine nuts with the sugar and flour in a food processor.
- Transfer to a medium bowl. Add in butter, egg whites and vanilla and stir to combine.
- Drop three 1 tbsp. dollops batter onto prepared baking sheet leaving 5 inches between each.
- Spread each into a 4-inch round with the back of a spoon.
- Bake cookies till caramelized around the edges, about 8-10 min.
- Working quickly, remove cookies from baking sheet and drape each cookie over inverted 3/4-c. custard c. or possibly ramekin to create shallow c..
- Transfer cookies to rack to cold.
- Repeat with remaining batter.
- You should have about 16 cookie c. in total.
- Mousse:Combine the chocolate, rum and 1/2 c. cream in a medium stainless steel bowl over a medium saucepan of barely simmering water.
- Heat, stirring occasionally, till melted.
- Remove from the heat and let cold slightly.
- In a stand mixer fitted with a whisk attachment, beat the mascarpone till soft and creamy.
- Stir in the remaining 1/2 c. cream with a rubber spatula to loosen.
- Fold the mascarpone mix into the melted chocolate mix.
- Cover and let sit in a cold place for about 30 min.
- Caramelized Bananas:In a medium nonstick skillet on medium-high heat, heat the butter and add in the bananas.
- Saute/fry for 1 to 2 min or possibly till starting to brown.
- Add in the brown sugar stir to coat the bananas.
- Continue sauteing the bananas for 1 to 2 min or possibly till the sugar is caramelized.
- Add in the brandy and cook for a few seconds.
- Sprinkle with the lemon juice and keep hot.
- Assembly:Divide the caramelized bananas among the pine nut cookie c..
- Top each with a dollop of chocolate mascarpone mousse.
- The chocolate mousse is quite loose before it's chilled. Do not worry because it will set up nicely in a cold place.
- Yield is 16 cookies (8 servings).
- Michael Fagan from Food & Drink magazine recommends serving the following with this dessert: Southbrook Farms Framboise or possibly Grahams LBV Port 1996.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 103g | |
| Recipe makes 8 servings | |
| Calories 442 | |
| Calories from Fat 326 | 74% |
| Total Fat 37.77g | 47% |
| Saturated Fat 21.08g | 84% |
| Trans Fat 0.0g | |
| Cholesterol 64mg | 21% |
| Sodium 186mg | 8% |
| Potassium 282mg | 8% |
| Total Carbs 27.75g | 7% |
| Dietary Fiber 3.8g | 13% |
| Sugars 16.96g | 11% |
| Protein 4.94g | 8% |
