It’s always better with caramel…Desserts / March 3, 2014
You remember that yummy peanut butter mousse I created last week? Well, I decided to try something different with it. I made the mousse as stated, but did not put bananas inside it. Instead, I cubed those little ‘naners, dropped them in a pan with butter, brown sugar and then a little dark rum, and turned them into a jeweled topping that brought this dessert to new heights. Paired with the rich, tangy flavor of the PB Mousse, the sweet, heady notes of the topping made the grade. TRY IT only if you want to impress the heck out of anyone who basically eats. I know…big job. You try it, and tell me!