California Raisin Phinazee

Bananas, raisins, pistachios and chocolate make an irresistable dessert.

Details

INGREDIENTS

    Chocolate Disk

    • 1 3/4 ounce dark chocolate, chopped

    Banana Raisin Mousse

    • 3/4 cup port wine
    • 1/2 cup California raisins
    • 1 teaspoon gelatin
    • 1/2 cup banana purée, divided
    • 1 1/2 teaspoons dark rum
    • 2 1/2 teaspoons lemon juice
    • 1/2 cup sugar
    • 1 cup heavy cream, whipped

    Pistachio Macaroon Sponge Cake

    • 2 1/4 ounce almond paste
    • 1/2 tablespoon heavy cream
    • 1 teaspoon green pistachio paste
    • 4 egg whites
    • 2 1/2 tablespoons sugar

    Chocolate Ring

    • 1 3/4 ounce dark chocolate, chopped

    PROCEDURE

    Chocolate Disk

    Melt 3/4 ounce chocolate to 125°F and remove from heat. Add remaining chocolate to cool to 84°F. Strain through cheesecloth and hold over warm water to keep chocolate at 88°F. Drizzle small amount of chocolate onto sheet of acetate and spread to smooth. Before chocolate sets, cut into disks with 2 1/2-inch cirlce cutter.

    Banana Raisin Mousse

    Bring port wine and raisins to boil and reduce liquid by half. When raisins are plump and tender, remove with slotted spoon and set aside. Reserve liquid. Soften gelatin in cold water; set aside. Heat one half banana purée to 140°F and stir in gelatin until dissolve. Mix rum, lemon juice and sugar together until sugar is all dissolved. Add remaining banana purée and fold in raisins. Cool to 75°F; then, fold in whipped cream. Turn into piping bag and set aside.

    Pistachio Macaroon Sponge Cake

    Soften almond paste with heavy cream and heat 105°F. Stir in pistachio paste; set aside. Whip egg whites to soft peaks. Add sugar and whip to firm peaks. Fold egg white mixture into paste mixture. Turn into piping bag and pipe mixture onto silicone liner in circles 2 1/2 inches in diameter. Bake at 350°F for 8 minutes or until set.

    Chocolate Ring

    Melt 3/4 ounce chocolate to 125°F and remove from heat. Add remaining chocolate to cool to 84°F. Strain through cheesecloth and hold over warm water to keep chocolate at 88°F. On a strip of acetate 8 inches wide, drizzle 4 strips of chocolate crosswise and spread to smooth. Roll acetate and secure the edges with tape to make rings. Set aside and cool. Remove acetate when ready to assemble.

    To Assemble

    With a little tempered chocolate, glue a chocolate ring to each of the disks and wait until set. Fill 1/4 full with mousse. Arrange a disk of sponge cake on top. Repeat for remaining chocolate cups until you have two layers of mousse alternating with cake in each. Chill thoroughly.

    Nutrition Facts Per Serving

    Calories 590 (33% from fat); Total Fat 23g (sat 13g, mono 6g, poly 1g, trans 0g ); Cholesterol 45mg; Protein 7g; Carbohydrate 84g; (Dietary Fiber 4g; Sugars 67g; ); Iron 1mg; Sodium 80mg; Calcium 72mg; Potassium 415mg

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