Banana Mousse with Cardamom Creme Anglaise

1. 1

   Crush cardamom seeds with the back of a heavy knife and combine, outer shells and all, with cream in a saucepan.

2. 2

   Bring to a boil, cover and simmer for 10 minutes.

3. 3

   In top of a double boiler whisk yolks with sugar until sugar dissolves.

4. 4

   Cook eggs over simmering water, whisking constantly, until thickened.

5. 5

   Remove from heat and gradually strain cream into yolks, whisking.

6. 6

   Pour sauce back into top of double boiler and cook, stirring constantly, for 10 minutes until thickened.

7. 7

   Temperature of sauce should not exceed 165 degrees F or it will curdle.

8. 8

   Remove sauce from heat and continue to stir for 3 minutes to cool.

9. 9

   Strain into a clean bowl and cool to room temperature, stirring frequently.

10. 10

    Cover and chill.

11. 11

    In food processor combine banana and sugar and puree.

12. 12

    Scrape puree into a bowl and gently fold in whipped cream.

13. 13

    Cover and chill 1 to 2 hours.

14. 14

    To serve, mound mousse in centers of 4 dessert plates.

15. 15

    Pour some cardamom sauce around and serve immediately, garnished with mint.

* Per serving · 4 servings · Values may vary.

No additional tips available.