Caramelized Banana Brioche, Peanut Butter Mousse
Serves: 3
Terry Wiza
1 January 1970
Based on User reviews:
60
Spice
42
Sweetness
50
Sourness
43
mins
Prep time (avg)
6
Difficulty
Ingredients:
260 g
Creamy Peanut Butter230 g
Mascarpone Cheese2 tbsps
Powdered Sugar2 cups
Heavy Cream1 tbsp
Salt30 g
Yeast (fresh)1 tbsp
Water (cold)450 g
Butter (softened)1 pinch
Ground CinnamonDirections:
1
Mousse: Place the peanut butter and mascarpone in a medium sized mixing bowl and stir just to combine
2
In a separate bowl, whip the cream and the powdered sugar to stiff peaks
3
Gently fold the whipped cream into the peanut butter mixture, then cover tightly and refrigerate
4
Brioche: Combine the dry ingredients in the bowl of an electric mixer with the paddle attachment
5
In a separate bowl, whisk together the wet ingredients
6
Add the wet ingredients to the dry ingredients in 3 batches
7
Add the butter, 1 tablespoon at a time while the mixer is running
8
When all the butter is incorporated, increase the speed of the mixer slightly and mix for 5 minutes
9
Turn the dough into a well-greased container and refrigerate overnight
10
Preheat the oven to 350 degrees F
11
The next day, form the dough into a well-greased loaf pan and bake until well browned, about 30 to 40 minutes
12
Custard: Mix the yolks and sugar until well incorporated
13
Add the vanilla beans, scrapings and cinnamon and whisk well
14
Whisk in the cream then strain through a fine mesh strainer
15
Assembly: Cut the brioche into 1-inch thick slices and cut each slice into round cylinders 4 inches in diameter
16
Soak in the custard for 10 minutes
17
Fry the brioche in butter as you would French toast, until crispy and golden brown on the outside
18
Let cool slightly, then spread the top of each brioche cylinder with some of the peanut butter mousse
19
Fan some banana slices on top of the mousse and dust the bananas lightly with the sugar, then caramelize with the torch
20
Decorate the plate with a drizzle of honey, then place the brioche cylinder in the center of the plate