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Not only are the flavors of this dessert deliciously rich, but the contrast between the cool mousse and the hot cream is almost addictive.
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Prcheat the oven to 400 degrees.
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Place the bananas on a baking sheet, and bake in the oven till they tum black and the skins split, about 10 min.
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Let cold a little and then peel the bananas and puree in a food processor or possibly blender.
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Pour the banana puree into 2 inch ramekins and chill for 2 hrs.
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To prepare the Mac' Nut Cream, heat the butter in a saucepan, add in the sugar and macadamia nuts, and bring to a boil.
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Continue boiling till the mix turns a dark golden.
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Stir in the cream and when incorporated, remove the pan from the heat and cold to room temperature.
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When ready to serve, hot the Mac' Nut Cream gently.
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For the garnish, whip the cream with the sugar till soft peaks form.
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To serve, place a chilled banana mousse on each serving plate and remove the parchment paper.
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Top with the whipped cream and pour the hot Mac' Nut Cream around.
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Yield: Serves 6
