Banana

Featured Recipe

Exotic Fruit Mousse Source: Alessandro Stoppa

•	1 lb. Culinary Traditions™ Mango Puree,  thawed
•	3 oz. Culinary Traditions™ Passion Fruit Concentrate,  thawed
•	3 oz. Culinary Traditions ™ Coconut Puree,  thawed
•	4 oz. Culinary Traditions ™ Banana Puree,  thawed
•	7 egg yolks
•	3 oz. sugar
•	10 g gelatin "gold"
•	7 oz. Italian Meringue
•	15 oz. whipped heavy cream
Method:
1.	In a pan, combine the Mango, Passion Fruit, Coconut and Banana.
2.	Bring to boil.
3.	Add egg yolks and sugar.
4.	Combine like a creme anglaise.
5.	Add the softened gelatin and let mixture cool to room temperature.
6.	Add the meringue and lightly add the whipped cream.
7.	Refrigerate at least 3 hours before serving.
8.	Serve the exotic mousse with raspberry or kiwi sorbet.