Ingredients
- 2 ripe bananas - peeled and pureed
- 1/2 teaspoon of lemon juice
- 3 large eggs separated - yolks from whites
- 3/4 cup + 1 Tablespoon of white granulated sugar - divided
- 1/4 cup light rum
- pinch of salt
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon cream of tartar
- 3/4 cup cold heavy whipping cream
Preparation
Step 1
Peel and puree the bananas with lemon juice until very smooth and set aside.
In a very clean mixing bowl begin to whisk egg whites on low until foamy, then increase the speed to high, adding in slowly both the cream of tartar and 1 Tablespoon of sugar.
Whisk until stiff peaks form - about 3 - 4 minutes. Set aside
Whisk heavy cream until stiff peaks form - about 3 minutes. Set aside
Bring rum to a simmer and set aside.
In a standing mixer with a paddle attachment cream together on high the 3/4 cup of sugar and egg yolks until pale and creamy - about 4 minutes.
Reduce the speed and slowly drizzle in the hot rum.
Once the rum is completely combined turn up the mixer to high and mix for an additional 3 minutes. Scrape the sides down.
Reduce the speed and mix in the banana puree, vanilla, and a pinch of salt. Mix until combined.
Gently fold in the egg whites in thirds until completely combined.
Gently fold in the whipped cream in thirds until completely combined.
Cover with plastic wrap and refrigerate for at least 6-8 hours.
Serve cold with bruleed bananas, chocolate sauce or cookies.
This mousse is not stable enough to fill cakes and needs to be eaten within 24 hours.