Not so secret anymore… Banana Rum Mousse

A few months ago, I posted “My Chucks have a secret”…  Read through to the end for the big reveal or scroll down now – Geez Louise! you are so impatient.  
I have a secret
I’m dying to tell you all about it
but I can’t
dumb confidentiality agreement I signed
but I can tell you
these are the Chucks I was wearing
in Hollywood
on the set
 of a television show
when I met her (who looks way prettier in person than on TV)
there was sugar, glitter, chocolate, and marshmallows
I cooked, styled, wiped, and washed
I whisked, blended, and baked
behind the scenes
for them
we made them look like stars 
 it was fancy and glamorous
not my work station –  the sparkly set
I was in a warehouse next to the craft service prep table
I will tell you all about it as soon as it airs
I’ll give you all the sweet inside details
or can I ?
better check that confidentiality agreement
 I have another secret I can tell you
I eat a banana every morning
I blend it with spinach and whey protein
I know, not so glamorous
but sometimes I fall jump off the fitness wagon
and brulee bananas into something glitzy and glamorous
something more than just dessert…
Banana Rum Mousse 
inspired by them 
 Banana Rum Mousse

2 ripe bananas – peeled and pureed
1/2 teaspoon of lemon juice
3 large eggs (Davidson’s Safest Choice Eggs) separated – yolks from whites
3/4 cup + 1 Tablespoon of white granulated sugar – divided
1/4 cup light rum
pinch of salt
1 teaspoon pure vanilla extract
1/4 teaspoon cream of tartar
3/4 cup cold heavy whipping cream

  • Peel and puree the bananas with lemon juice until very smooth and set aside.
  • In a very clean mixing bowl begin to whisk egg whites on low until foamy, then increase the speed to high, adding in slowly both the cream of tartar and 1 Tablespoon of sugar.
  • Whisk until stiff peaks form – about 3 – 4 minutes.  Set aside
  • Whisk heavy cream until stiff peaks form – about 3 minutes.  Set aside
  • Bring rum to a simmer and set aside.
  • In a standing mixer with a paddle attachment cream together on high the 3/4 cup of sugar and egg yolks until pale and creamy – about 4 minutes.
  • Reduce the speed and slowly drizzle in the hot rum.
  • Once the rum is completely combined turn up the mixer to high and mix for an additional 3 minutes. Scrape the sides down.
  • Reduce the speed and mix in the banana puree, vanilla, and a pinch of salt. Mix until combined.
  • Gently fold in the egg whites in thirds until completely combined.
  • Gently fold in the whipped cream in thirds until completely combined.
  • Cover with plastic wrap and refrigerate for at least 6-8 hours. 
  • Serve cold with bruleed bananas, chocolate sauce or cookies.
  • This mousse is not stable enough to fill cakes and needs to be eaten within 24 hours. 
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