Bananas Con Mousse De Duraznos Bananas With Peach Mousse Food

BANANA PEACH BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease the bottom of a 5x9-inch loaf pan.
• Beat white sugar and butter together in a large bowl with an electric mixer until light and fluffy. Add brown sugar and hot chocolate mix; stir well.
• Place bananas, peach, milk, eggs, and vanilla extract in a blender; blend until smooth. Stir into butter mixture until well incorporated.
• Mix flour, walnuts, baking soda, and salt together in a separate bowl; stir into banana-butter mixture until flour mixture is just moistened. Pour batter into the prepared loaf pan.
• Bake in the preheated oven until a toothpick inserted in the center of bread comes out clean, 50 to 60 minutes. Cool in pan for 5 minutes before transferring bread to a wire rack to cool completely.

PEACH BANANA SMOOTHIE

Steps:

• Blend yogurt, peaches, bananas, orange juice, sugar, and ice in a blender on high until the ice is crushed and the smoothie is to your desired consistency.

BANANA-AVOCADO MOUSSE WITH CARAMELIZED RED ONION PUREE

Steps:

• In a large bowl, roughly mash the bananas, avocados, lemon zest, lemon juice, honey, creme fraiche, and 2 teaspoons salt with a fork. Transfer the mixture to a food processor or blender. Puree the mixture until really smooth. Place the mousse in a clean bowl and put in the freezer for at least 1 hour before serving.
• For the red onion puree: Heat the oil in a large saucepan until just smoking, then add the onions and cook until theyre deep brown. Stir constantly so the onions dont burn. When the onions are browned, add the red wine, port wine, and remaining 2 teaspoons salt, and simmer to reduce until the onions have absorbed all the wine. Remove the pan from the heat and transfer to a food processor or blender. Allow to cool for 1 minute. Puree the onions and run through a fine sieve and let cool.
• To serve: In a martini glass, place a scoop of the mousse and top with the red onion puree. Enjoy as an appetizer or funky dessert.

BANANAS CON MOUSSE DE DURAZNOS - BANANAS WITH PEACH MOUSSE

Steps:

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

PEACH MOUSSE

Steps:

• In a large bowl, dissolve gelatin in water. In a blender, combine peaches, honey and extract; cover and process until smooth. Stir into gelatin mixture. Cover and refrigerate until syrupy, about 1-1/2 hours. , In a large bowl, beat peach mixture on high speed for about 5 minutes or until doubled in volume. Fold in whipped cream. Spoon into dessert dishes. Refrigerate until firm, about 1 hour. Garnish with mint and additional peaches if desired.

CHOCOLATE MASCARPONE MOUSSE WITH BANANAS

Steps:

• Stir chocolate, 1/3 cup cream, 1/3 cup water and corn syrup in heavy medium sauce-pan over medium-low heat until chocolate melts and mixture is smooth. Let cool until just lukewarm, stirring occasionally, about 20 minutes. Whisk in rum, then mascarpone. Beat 1 cup cream in medium bowl until stiff peaks form. Fold cream into chocolate mixture in 2 additions.
• Peel and thinly slice 2 bananas on diagonal. Arrange 3 slices in each of eight 8- to 10-ounce goblets or coupes. Spoon mousse atop bananas, dividing equally. Cover and refrigerate at least 4 hours. (Can be made 1 day ahead; keep chilled.)
• Beat remaining 1 cup of cream in medium bowl until firm peaks form. Spoon or pipe cream decoratively atop each mousse. Peel and slice remaining banana. Garnish each mousse with banana slices.

BANANA MOUSSE

Steps:

• Place milk, sugar, vanilla, and banana in blender.
• Process 15 seconds at high speed until smooth.
• Pour mixture into a small bowl; fold in yogurt.
• Chill.
• Spoon into 4 dessert dishes; garnish each with 2 banana slices just before serving.