Mousse is the perfect dessert for entertaining because it can be made in advance. Gordon Ramsay’s banana mousse with butterscotch ripple will impress your guests this Christmas as it is luscious and indulgent.
100g light brown sugar
40g unsalted butter
550ml chilled double cream
4 large ripe bananas, ideally chilled in the freezer for 1-2 hours
1 squeeze lemon juice
1 bar dark chocolate, for grating
- In a pan combine the butter, sugar and 150ml of the cream, cook over a medium heat until the sugar is dissolved and the butter melted, ensure that you stir it continuously. Let it to bubble for two minutes whilst stirring frequently. Remove from the heat and allow the butterscotch sauce to completely cool down.
- Pour the rest of the cream into a blender and add the peeled and chopped bananas. Add a squeeze of lemon juice and then blend until it is thick and creamy.
- Using a teaspoon, smudge a little of the butterscotch sauce around the sides of your dessert glasses. Pour the banana mousse into the glasses and add more butterscotch to the top of each dessert, use a teaspoon to ripple the butterscotch through the mousse and grate some dark chocolate over it.
- Chill your desserts until ready to serve your guests this Christmas.
Wow! Such a simple but scrumptious dessert.
Keep smiling 🙂