Banana-Avocado Mousse with Caramelized Red Onion Puree

1. 1

   In a large bowl, roughly mash the bananas, avocados, lemon zest, lemon juice, honey, creme fraiche, and 2 teaspoons salt with a fork.

2. 2

   Transfer the mixture to a food processor or blender.

3. 3

   Puree the mixture until really smooth.

4. 4

   Place the mousse in a clean bowl and put in the freezer for at least 1 hour before serving.

5. 5

   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.

6. 6

   Stir constantly so the onions dont burn.

7. 7

   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.

8. 8

   Remove the pan from the heat and transfer to a food processor or blender.

9. 9

   Allow to cool for 1 minute.

10. 10

    Puree the onions and run through a fine sieve and let cool.

11. 11

    To serve: In a martini glass, place a scoop of the mousse and top with the red onion puree.

12. 12

    Enjoy as an appetizer or funky dessert.

* Per serving · 4 servings · Values may vary.

No additional tips available.