Banana Bread White Chocolate Mousse and Mysore Raspberry
On a Tree Tomato Sauce
By Chef Instructor, Paul Heerlein HCC West Hawaii
Ingredients for the sauce
4 cups Tree tomato
1 cup@@ Hawaiian White Honey
Corn starch and water/ Slurry
In a sauce pot combine the tree tomato and honey and cook for 8 minutes. Strain through a china cap and bring to a simmer. Add the slurry until the sauce coats the back of a spoon. Cool and reserve.
Ingredients for the White Chocolate Mousse
1/2 pound white chocolate cut into very small pieces
16 oz Heavy cream
Bring 8 oz of the cream to a simmer, add the chocolate and turn off the heat. Stir until completely incorporated. Put the cream and chocolate mixture in a container and stir in the remaining 8 ounces of cream. Refrigerate for one day. Whip this mixture until firm and put in a pastry bag with a star tip.
Slice the Banana bread into 1/2 inch slices and toast. Place 1 oz of the sauce on a plate top with a slice of banana bread, pipe the chocolate mousse add the mysore raspberries and cover with second piece of banana bread and additional mousse if desired.
Paul Heerlein HCC West Hawaii