Ingredients for Bananas Con Mousse De Duraznos Bananas With Peach Mousse
- 6 medium ripe bananas, sliced
- 3 tablespoons fresh lemon juice
- 3 tablespoons curacao
- 1/4 cup chopped walnuts or other nuts
- 2 (16 ounce) cans sliced peaches, drained (1 cup for puree, rest for garnish)
- 1 cup whipping cream
- 3 large egg whites
- 1/4 cup granulated sugar
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How to Make Bananas Con Mousse De Duraznos Bananas With Peach Mousse
- Preheat oven to 350°F (175°C).
- In a medium bowl, gently toss the banana slices with lemon juice and curacao. Set aside.
- Arrange banana slices in a 6-cup glass dish.
- Evenly sprinkle chopped nuts over the bananas.
- In a chilled medium bowl, beat heavy cream with an electric mixer until stiff peaks form. Set aside.
- Blend 1 cup of the peeled peaches in a food processor or blender until completely smooth.
- Gently fold the peach puree into the whipped cream until just combined.
- In a clean, dry bowl, beat egg whites with an electric mixer until soft peaks form.
- Gradually add sugar, one tablespoon at a time, beating until stiff, glossy peaks form.
- Gently fold the peach and cream mixture into the meringue until just combined.
- Spread the mousse evenly over the nuts and bananas in the glass dish.
- Cover with plastic wrap and refrigerate for at least 2 hours, or preferably overnight.
- To serve, divide the mousse among 6 stemmed glasses or dessert dishes.
- Spoon a little of the juice that collects at the bottom of the glass dish over each serving.
- Garnish with sliced peaches and/or chopped nuts.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
72g
Fat
27g
Carbs
9g
