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Add a photoServings: 4
Ingredients
- 1/4 c. Green cardamom seeds
- 2 c. Heavy cream
- 6 x Egg yolks
- 4 Tbsp. Sugar
- 1 lrg Ripe banana
- 1 Tbsp. Sugar
- 1 c. Heavy cream, whipped to Stiff peaks Mint sprigs, for garnish
Directions
- Crush cardamom seeds with the back of a heavy knife and combine, outer shells and all, with cream in a saucepan. Bring to a boil, cover and simmer for 10 min. In top of a double boiler whisk yolks with sugar till sugar dissolves. Cook Large eggs over simmering water, whisking constantly, till thickened. Remove from heat and gradually strain cream into yolks, whisking. Pour sauce back into top of double boiler and cook, stirring constantly, for 10 min till thickened. Temperature of sauce shouldn't exceed 165 degrees F or possibly it will curdle. Remove sauce from heat and continue to stir for 3 min to cold. Strain into a clean bowl and cold to room temperature, stirring frequently. Cover and chill.
- In food processor combine banana and sugar and puree. Scrape puree into a bowl and gently mix in whipped cream. Cover and refrigerate1 to 2 hrs. To serve, mound mousse in centers of 4 dessert plates. Pour some cardamom sauce around and serve immediately, garnished with mint.
- Yield: 4 servings
- Cardamom Creme Anglaise:
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 133g | |
| Recipe makes 4 servings | |
| Calories 409 | |
| Calories from Fat 297 | 73% |
| Total Fat 33.76g | 42% |
| Saturated Fat 20.79g | 83% |
| Trans Fat 0.0g | |
| Cholesterol 123mg | 41% |
| Sodium 35mg | 1% |
| Potassium 211mg | 6% |
| Total Carbs 27.2g | 7% |
| Dietary Fiber 2.2g | 7% |
| Sugars 18.5g | 12% |
| Protein 2.71g | 4% |
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