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"Since I've spent most
of my career in tropical climates I've learned to combine chocolate with
other tropical flavors, such as banana, coconut and mango” says Senior
Executive Pastry Chef Todd Johnson of Atlantis, the huge Bahamian resort.
This recipe blends the complementary tastes of banana, ginger and milk
chocolate.
To
read our interview with Chef Johnson click here.
This recipe can either
be layered in a glass or formed into timbales. Use a good quality milk
chocolate.
Milk Chocolate Mousse with Banana Ginger Cream
Banana Ginger Cream
2 Cups Heavy Cream
1 Cup Milk
1 Cup Ripe Bananas
1/2 Lb. Sugar
1/2 Lb. Egg Yolks
1/4 Oz. Gelatin
1 Oz Ginger
Slice the bananas and
heat them with the milk and cream.
Combine sugar and yolks stirring
to mix smooth.
A add a fourth of the
hot milk mix to the yolks, stirring well. Add the yolk mixture to the milk
and bananas and stir constantly until mixture thickens slightly.
Remove from heat and add
sliced fresh ginger root. Let stand at least 10 minutes (longer for a more
intense ginger flavor). Remove ginger root and add gelatin. Blend mixture
smooth in a food
processor. Pour into desired mold and chill to set.
Milk Chocolate Mousse
1/2 Lb. Milk
1/2 Cup Egg Yolks
1 Oz. Sugar
24 Oz. Milk Chocolate
1 Pint Heavy Cream Heat the milk and
thicken with the egg yolk and sugar mixture as for the banana ginger cream.
When the mixture thickens pour it over the chopped milk chocolate, stir and
allow to stand to cool.
Blend this mixture
smooth.
Whip the heavy cream
until it just barely forms soft peaks. Fold the whipped cream into the chocolate
mixture and layer with the Banana Ginger Cream or mold as desired. Chill to
set.
Courtesy of Senior
Executive Pastry Chef Todd Johnson, Atlantis, Paradise Island, The Bahamas. |
