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Chocolate Banana Confit Lemon Honey Bee

ROADCAST DATE:   May 6, 2001

Chocolate Banana Confit
From the Kitchen of:  Chef JJ Luangkhot of JJ French Pastry

4 apple bananas, cut into small slices
1 banana, cut into small slices
sheet of chocolate cake or pound cake, 1/4 sheet
8 oz. heavy whipping cream
2 oz. milk
8 oz. sugar
2 oz. butter
1 tsp. rum
2 egg whites
Caramelize butter until golden brown.  Add slices of apple banana pieces, cook until soft.  Add 1 Tbs. sugar and rum at the end and let cool.
Blend bananas and milk in a blender.  Make a meringue with the egg whites and 4 oz. of sugar, whip to a foam.  Add puree and create a mousse.  Then add heavy whipping cream.
Cut cake as you like, add caramelized butter portion on top, then the mousse on top.   Decorate with fresh bananas.

Lemon Honey Bee
From the Kitchen of:  Chef JJ Luangkhot of JJ French Pastry
1/4 sheet white cake or sponge cake
8 oz. unsalted butter
4 oz. powdered sugar
2 oz. honey
1 oz. lemon juice
Blend butter with sugar, honey and lemon juice until creamy.   Spread evenly over cake.  Roll-up and place in refrigerator (about 1/2 hour).   Take out and cut into fancy pieces as you like.