Milk Chocolate Mousse with Macadamia Nuts and Bananas
Serves 2 (generously)
Ingredients
275g milk chocolate (bars)
600g double cream
100g macadamia nuts
1 tsp butter
2 bananas
1 tbsp caster sugar
zest of 1 fresh orange
Method
Heat the milk chocolate over a water bath until melted. Heat 150ml double cream in another saucepan over a medium-low heat, stirring occasionally. Remove from the heat, stir into the melted chocolate, then transfer to a mixing bowl (glass). Stir in the remaining double cream and place in a rectangular storage container. Leave in the fridge overnight to set.
Lightly crush the nuts. Melt the butter in a frying pan and add the nuts. Saute them over a medium-high heat for no more than a minute, spooning the butter over, until they are well coated and golden brown. Remove from the pan and drain on kitchen paper.
Slice the bananas and spread them out in a crescent shape on individual plates. TIP - cut the bananas with a knife soaked in lemon juice to avoid them browning.
Bring out the mousse from the fridge. Now, you need do a slightly tricky job - the one-handed quenelle! Don’t worry : you can do it. Heat a large spoon by sticking it in very hot water and then use the side of the mousse container to roll up the mousse up to form an egg shape.
Place the quenelle next to the banana slices. Spoon some macadamia nuts and sprinkle orange zest over each plate.