White chocolate and avocado mousse with banana casserole

Method

1. Place the chocolate, butter and banana liqueur in a small bowl and set the bowl over a saucepan of gently simmering water. Stir occasionally, until the chocolate has melted and the mixture is smooth.

2. In a separate bowl, beat the egg yolks and caster sugar together, until thick and pale.

3. Fold into the chocolate mixture.

4. Just before serving, peel and stone the avocado and mash until smooth. Fold immediately into the chocolate mixture.

5. Whisk the egg whites until stiff. Fold into the chocolate mixture.

6. Line 6 dariole moulds with parchment or non-stick paper. Fill the dariole moulds and chill for 6 hours, until set.

7. For the hot banana casserole, melt the butter and sugar together in a saucepan and heat until the sugar has dissolved. Add the bananas.

8. Add the rum and flame. Once the flames have died down, add the cinnamon and orange juice and boil rapidly for 3-4 minutes, until the mixture thickens to a syrupy consistency. Add the cream and boil until thickened.

9. Serve the chocolate and avocado mousse with the hot banana casserole.

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Ingredients

200g white chocolate, broken into pieces
50g unsalted Butter
30ml banana liqueur
3 Eggs, separated
30g caster sugar
1 large avocado
125ml whipping cream

For the banana casserole

30g Butter
60g caster sugar
2 bananas, diagonally sliced
30ml rum
½ tsp ground cinnamon
50ml orange juice
75ml double cream

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