Banana White Chocolate Toffee Tower Recipe
White chocolate banana mousse smothered between an almond cookie crust and bananas foster sauce
Ingredients
- 1 cup pasteurized eggs
- 1/4 cup sugar
- 5 sheets gelatin
- 2 cups white chocolate
- 1 1/2 cups ripe mashed bananas
- 4 cups heavy cream
- 1/4 cup (1/2 stick) butter
- 1 cup brown sugar
- 1/2 teaspoon cinnamon
- 1/4 cup banana liqueur
- 4 bananas, sliced
- 1/4 cup dark rum
- 1 cup butter, softened
- 3/4 cup packed brown sugar
- 2/3 cup sugar
- 2 eggs
- 2 to 3 teaspoons almond extract
- 1 teaspoon vanilla extract
- 2-1/4 cups all-purpose flour (for gluten-free try Bob's Red Mill flour used by Disney)
- 1/2 cup baking cocoa
- Crushed heath bars
- Chocolate sauce
- Whipped cream
White Chocolate Banana Mousse
Banana Foster
Almond Cocoa Cookie
Assembly
Instructions
- In a small bowl whip sugar and eggs to soft peak.
- Soak gelatin in cold water.
- Drain water and microwave until liquid.
- Microwave white chocolate at low setting until soft.
- Whip heavy cream to soft peak. Fold mashed bananas into whipped eggs.
- Add melted gelatin.
- Fold in melted chocolate.
- Fold in whip cream.
- Combine the butter, sugar, and cinnamon in a skillet.
- Place the pan over low heat either on an alcohol burner or on top of the stove, and cook, stirring, until the sugar dissolves.
- Stir in the banana liqueur, then place the bananas in the pan.
- When the banana sections soften and begin to brown, carefully add the rum.
- Continue to cook the sauce until the rum is hot, and then tip the pan slightly to ignite the rum.
- When the flames subside, lift the bananas out of the pan and place four pieces sideways of each dessert portion.
- In a large bowl, cream the butter and sugars until light and fluffy.
- Add eggs, one at a time, beating well after each addition.
- Beat in extracts.
- Combine the flour (for gluten-free try Bob's Red Mill flour used by Disney), cocoa and baking soda; gradually add to creamed mixture and mix well.
- Drop by rounded teaspoonfuls 2 in. apart onto an greased baking sheet.
- Bake at 375 degrees for 7-9 minutes or until edges are firm.
- Remove to wire racks to cool.
- Bake little cocoa almond cookies and put on the bottom of your mold.
- Fill half with banana mouse and add crushed heath bars between.
- Top with more banana mouse and freeze.
- Unmold tower and decorate with whip cream and drizzle with chocolate sauce.
- Serve with banana foster sauce.
White Chocolate Banana Mousse
Banana Foster
Almond Cocoa Cookie
Assembly