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Bananas con Mousse de Duraznos - Bananas with Peach Mousse

Variations of this exquisite dessert are common throughout South America. It is sometimes made simply with bananas topped with a mixture of stiffly beaten egg whites, which are folded together with whipped cream. Any kind of fruit puree can be used.

Yield: 6 servings

The South American Table4 ripe but firm bananas
2 tablespoons fresh lemon juice
1/4 cup curaçao
1/2 cup finely chopped nuts (such as walnuts, Brazil nuts, hazelnuts, or pecans)
1 cup peeled, pitted, and sliced (1/4 inch thick) ripe peaches
1/2 cup whipping cream, whipped to stiff peaks
2 large egg whites
3 tablespoons sugar
Sliced peaches, tossed with fresh lemon juice, or chopped nuts for garnish

Peel the bananas and slice into 1/4-inch-thick rounds. In a medium-size mixing bowl, toss the bananas with the lemon juice and curaçao. Transfer to a 6-cup glass dish. Top evenly with the nuts.

Place the 1 cup peaches in a blender or a food processor and process until smooth. Fold into the whipped cream. In a medium-size mixing bowl with an electric mixer, whip the egg whites until soft peaks form. Beat in the sugar 1 tablespoon at a time. Fold the peach mixture into the egg whites. Spread on top of the nuts and bananas. Cover with plastic wrap and refrigerate until needed. This is best if made only a couple of hours ahead.

To serve, divide the mixture between 6 stemmed glasses or dessert dishes. Spoon some of the liquid that collects on the bottom of the glass dish on top of each dessert. Garnish with sliced peaches or chopped nuts.

Source: The South American Table: The Flavor and Soul of Authentic Home Cooking from Patagonia to Rio De Janeiro, with 450 Recipes by Maria Baez Kijac

FAQ:
- Egg safety
- Curaçao is an orange-flavored liqueur made from the dried peel of bitter oranges found on the Caribbean island of Curaçao.

more recipes from this book:
- Sopa de Quinua con Chancho - Quinoa Soup with Pork
- Chuletas de Ternera a la Criolla - Veal Shoulder Steak Creole Style

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