Melissa Barth's Chocolate-Peanut Butter Mousse and Banana Dessert
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| Carol Blonder |
| chocolate-peanut butter mousse and sauted banana cake with creme fraiche ice cream |
Chocolate-Peanut Butter Mousse and Bananas with Crème Fraiche Ice Cream and Berries
Melissa Barth
Chocolate Cake
Ingredients
2 cups sugar
2/3-cup dark cocoa powder
2.5 cups AP flour
2 teaspoons baking soda
1-teaspoon salt
1-teaspoon vanilla extract
1 ea vanilla bean
2/3-cup vegetable oil
2 cups warm water
2 teaspoons vinegar
Method
1. Sift together dry ingredients
2. Combine remaining ingredients in mixer
3. With paddle attachment, gradually add dry ingredients until just blended
4. Pour and spread on half sheet pan
5. Bake at 350 F for 15 minutes or until middle springs back
Peanut Butter Mousse
Ingredients
2 cups heavy cream
2.5 teaspoons gelatin powder, bloomed
¼ cup peanut butter
¾ cups powdered sugar
Method
1. Heat 1 cup cream
2. Pour over bloomed gelatin
3. Add remaining cream
4. Allow to set for 3 hours
5. Combine remaining ingredients
6. Whip on medium-high for 5 minutes
7. Spread on plastic wrapped half sheet pan, cover, refrigerate
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| Carol Blonder |
| ganache coating |
2 oz white chocolate, melted-for garnish, place in piping bag
Method
1.Pour hot water over chocolate
2. Once chocolate has melted, stir in powdered sugar
Crème Fraiche Ice Cream
Ingredients for crème fraiche
1-cup heavy cream
½ teaspoon white vinegar
½ teaspoon buttermilk
Method
Combine ingredients, stand at room temperature for 24 hours
Ingredients for Ice Cream
1-cup crème fraiche
1-cup buttermilk
1-teaspoon salt
½ cup sugar
Method
Combine ingredients; follow directions from ice cream maker manufacturer
Macerated Berries
Ingredients
6-8 large strawberries, cleaned, sliced
¼ cup fresh raspberries
1-cup simple syrup
½ teaspoon vanilla bean-optional
4 teaspoons black cherry brandy
Method
1. Warm simple syrup
2. Pour over berries, sit overnight
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| Carol Blonder |
| dip and coat cake |
Assemble and Plate
Ingredients
5 bananas
Chocolate cake
Peanut butter mousse
Chocolate ganache coating
White chocolate,
Macerated berries
Crème fraiche ice cream
Method
Sauté bananas in butter, cool
1. Turn cake out onto parchment paper
2. Spread bananas over peanut butter mousse
3. Flip cake onto bananas, press to even distribution
4. Turn cake back onto parchment
5. Trim edges
6. Score 1.5-inch squares, cut with knife dipped (then dried) in hot water
7. Coat with ganache, garnish with white chocolate
8. Serve with macerated berries and crème fraiche ice cream
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