Not quite fruit. Not quite mousse. It’s frousse.

Our second year as bloggers started off with a homemade cake – not surprisingly a birthday cake
but nonetheless it was homemade. And as you know, Maxine made the cake, and I, just idly watched, read about, and tasted the fruits of her labor (which were absolutely delicious by the way).

But my point is: I don’t cook enough. I admit it. I don’t cook or bake or saute enough and now I’m here to tell you that for our blog’s second year in life, I plan to turn that all around. Now, I don’t want to call this a New Years resolution because no one has any hope for New Years resolutions and the last thing I want is for you to expect failure.

From now on, I plan to test recipes, recipes, and more recipes.

And what do you know? I just so happen to have one for you today. Last night I cooked up a miniature storm of sorts, so I actually have two recipes to review but I’ll save the other for tomorrow.

Today we’re testing Chocolate Frousse. What’s a frousse, you ask? Well to be honest, after making it, I hardly know myself. But the idea is that it’s a mousse made out of fruit.

Sounds good, right? The recipe calls for bananas, raspberries and chocolate. That’s it! I was amazed because I love all three and used to make banana raspberry crepes and top them with chocolate sauce. How could I not like it? I thought. I just had to try it!

The recipe called for mashing and boiling the bananas in a saucepan, then adding the raspberries, stirring, and adding the chocolate. It was so simple… literally just 1, 2, 3:

The only thing I didn’t quite get was how bananas could actually boil. I thought I’d have to add something to them but the recipe didn’t tell me to. I mean, does that sound right to you? Bananas boiling? Well here’s a 6 second clip for proof that they really do:


(Note: The best part about this video is that the dramatic music was completely unintentional, I happened to be watching Project Runway in the background!)

Anyway, a couple boiled bananas, raspberries and pieces of chocolate later, I wound up with this:

A sort of chunky sauce that looked like chocolate but tasted more like bananas and raspberries.

What was I supposed to do with it? I had absolutely no idea. At first I thought it would be something you could just eat by itself, just like mousse but the thought of just sitting there and eating this concoction really didn’t appeal to me anymore. Maybe it was the fact that my stomach hurt after one bite (were my bananas too ripe?)

I wound up letting it set in the refrigerator like so:

So maybe I’ll try it again tonight.

While the directions say refrigerator, I almost think this would be better in the freezer, kind of like a sorbet. That’s what I had in mind in the first place anyway, maybe I should go with my own instincts. Hmph.

Anyway, here’s the recipe in case you can find something better to do with it or want to try it sorbet style. Oh and tune in for tomorrow’s post, I made pudding!

Chocolate Frousse

From Recipe4Living.com
I split this recipe in thirds because I didn’t have 5-6 ripened bananas. This recipe might also be good if placed in the freezer instead.

“This has got to be the healthiest and tastiest chocolate dessert in the world. It has no added sugar, nor any fat other than what’s in the chocolate.”

Ingredients

5-6 very ripe bananas (skin beginning to turn black)
1 C. of frozen red raspberries
4 oz. of fine quality semi-sweet chocolate

Directions

Mash bananas fully, and heat until boiling in saucepan. Add raspberries and heat, stirring until well blended. Add chocolate and stir until blended. Cool on countertop, and then chill thoroughly in fridge.

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  • JEP

    I would have never imagined these 3 ingredients together in a dessert! Taste good? I support & join you this year as I also vow to test more recipes & just plain expand my palate a little in 2008!

  • Josh

    I agree with your instincts, you probably would like it frozen better than refrigerated. However, it might freeze too hard if you pop straight in the freezer. You might want to try an ice cream maker or something to help it “sorbet” a little before sticking it in the freezer. Good luck ;-)

  • http://www.creampuffsinvenice.ca Ivonne

    Frousse … I love it!

  • http://www.chewonthatblog.com Maxine

    I’m thinking that if you really wanted it to be mousse-like, you’d have to whip it up a bit, but that’s just a guess. The freezer idea sounds good too! Can’t wait to see what else you’re going to make in 2008! :)

  • http://www.recipe4living.com Hillary

    JEP – Thanks for the support! It tasted worse than I expected to be honest. I thought I’d love it but it was just ok.

    Josh – Great tip! Thank you for pointing that out :)

    Ivonne – :)

    Maxine – I agree about the whipping for mousse. Perhaps I should make my own recipe!

  • Doug Barnard

    Tried making this before but couldn’t get the food texture quite right. This recipe worked perfect, thanks!

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