Banana Bread White Chocolate Mousse and Mysore Raspberry

“Sandwich”

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

Procedure

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

Procedure

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.

Chef Instructor

Paul Heerlein HCC West Hawaii