Banana mousse with
butterscotch ripple




1/2 cup [125 ml] light brown sugar - 3 tbsp [45 ml] unsalted butter - 2 1/2 cups [550 ml] whipping cream, chilled - 4 large Bananas (chilled in freezer for 1 hour) - Squeeze of lemon juice - Semi sweet chocolate, for grating

Put the [125ml] brown sugar, butter and 2/3 a cup [150 ml] of the whipping cream in a pan over medium heat and stir constantly until the sugar and butter, is dissolved. Let bubble for a minute or two, stirring frequently. Remove from heat and let sauce cool completely. Pour the remaining cream into a blender, peel and chop the Bananas and add to the blender along with a squeeze of lemon juice. Whiz until smooth, thick and creamy. Divide the Banana mousse among 4 containers (Serving glasses work well) and top with more butterscotch (use a teaspoon to ripple the butterscotch through the mousse). Grate over Semi-sweet chocolate and chill.