By Chef Instructor, PaulHeerlein HCC West Hawaii
Ingredients for the sauce
4 cups Tree tomato
Corn starch and water/ Slurry
In a sauce pot combine thetree tomato and honey and cook for 8 minutes. Strain through a china cap andbring to a simmer. Add the slurry until the sauce coats the back of a spoon.Cool and reserve.
Ingredients for the WhiteChocolate Mousse
1/2 pound white chocolate cutinto very small pieces
16 oz Heavy cream
Bring 8 oz of the cream to asimmer, add the chocolate and turn off the heat. Stir until completelyincorporated. Put the cream and chocolate mixture in a container and stir in theremaining 8 ounces of cream. Refrigerate for one day. Whip this mixture untilfirm and put in a pastry bag with a star tip.
Slice the Banana bread into1/2 inch slices and toast. Place 1 oz of the sauce on a plate top with a sliceof banana bread, pipe the chocolate mousse add the mysore raspberries and coverwith second piece of banana bread and additional mousse if desired.
Paul Heerlein HCC West Hawaii