Alive and Cooking

Banana Mousse with Chocolatey Pastry Shards

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(Makes 6)
4 bananas’
Juice of 1 lemon
100g caster sugar
½ glass of champagne
A pinch of mixed spice
Puff pastry off cuts
4-6 tbsp drinking chocolate
500ml whipped cream


Combine the champagne, lemon juice, mixed spice and sugar and gently heat in a small pan until the sugar is dissolved.
Puree the bananas to a smooth paste then pour in the champagne mix.
Using a hand held blender on low speed, fold the whipped cream through the banana /champagne mixture and then pour into serving glasses. Refrigerate for at least 4 hours.
Combine the puff pastry off cuts into 1 ball and roll out flat, sprinkle with 1 tbsp of drinking chocolate and fold in half, then in half again.
Roll the pastry out once more and sprinkle with another tablespoon of drinking chocolate and fold again, repeat the process until the chocolate is all combined then roll out to a thin sheet and cut into triangles.
Place onto baking paper and bake at 220°C for 8-12 minutes.
Serve with the banana mousse.

Banana Mousse with Chocolatey Pastry Shards