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1 cup Pasteurized eggs
1/4 cup Sugar
5 sheets Gelatin
2 cups white chocolate
1 1/2 cups fresh, ripe bananas, mashed
Fresh additional bananas
4 cups heavy cream
Cocoa almond cookie (Recipe below)
*Bananas Foster (optional)
1. Bake thin yellow cake sheets from your favorite cake mix.
2. Whip sugar and eggs to soft peak. Soak Gelatin sheets in cold water. Drain when soft and melt in microwave. Melt white chocolate at low in microwave. Whip cream to soft peak.
3. Mix bananas into whipped eggs. Add melted gelatin. Fold in melted chocolate. Fold in whip cream.
4. Cut out cake and put into molds. Fill with the banana mouse. Slice fresh bananas and add into mouse.
5. Take some Hershey’s chocolate syrup and caramel sauce and drizzle on top. Add another cake on top and freeze.
6. Unmold frozen and place on a Cocoa Almond cookie. Decorate with whip cream and chocolate shavings. Bananas Foster can be placed on top and around the serving plate.
Cocoa Almond Cookie
1 pound Butter
5/8 pound Powdered Sugar
1/16 ounce Salt
1/16 fluid ounce Vanilla Extract
2 1/2 ounces almond meal
1 3/8 pounds all-purpose flour
2 ounces cocoa powder
1. Put oven rack in middle position and preheat oven to 375°F. Sift together the four and cocoa powder into a medium bowl and set aside.
2. Place the butter in the bowl of a standing mixer fitted with a paddle attachment. Beat on low speed for 2 to 3 minutes, or until lightly creamed. Stop the mixer and scrape down the sides of the bowl. Add the powdered sugar and salt; mix for 30 seconds. Scrape down the sides of the bowl.
3. Mix in eggs (1 at a time) and vanilla.
3. Add the flour mixture and almond meal and mix on low speed just until the dough comes together, about 30 seconds.
4. Remove the dough from the bowl and wrap it in plastic film. Chill for 2 – 4 hours. At this point, the dough will keep in the refrigerator for up to 3 days or may be rolled out and frozen for up to 1 month.
5. Roll or press out a round cookie. Bake until cookies are dry to the touch. Cool on a rack before using.