The April 2011 Daring Bakers’ challenge was hosted by Evelyne of the blogCheap Ethnic Eatz. Evelyne chose to challenge everyone to make a maple mousse in an edible container. Prizes are being awarded to the most creative edible container and filling, so vote on your favorite from April 27th to May 27th at http://thedaringkitchen.com!
The April challenge was to make a "Maple mousse served in an edible container", but being an Alternative baker myself it's my prerogative to make some changes and since maple mousse, according to Evelyne's recipe, contains double cream, I decided to cheat the mousse part a little. I opted for Banana ice cream, but the one which is the easiest and creamiest and moreover the most delicate: banana caramelized in maple syrup, frozen and pureed. Divine.
2 tbsp maple syrup
2 ripe bananas
50g chocolate with 86% cocoa (or more)
mini paper cups
Caramelize the banana slices in the maple syrup (abt. 10 min) on medium heat. When done, pour onto a plate, let it cool, than put them into a freezer bag and freeze for about an hour.
For the choc. cups: melt the chocolate over double boiler, and when it's half way to become solid, with the help of a teaspoon, divide in the cups, and into the fridge with it!
When everything is done, peel of the paper cups from the chocolate cups, process the bananas in the food processor until it becomes a thick cream (abt. 1 min) and pipe the banana ice cream into the cups.
Garnish with quarters of banana slices.
Grab a spoon! :-)