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Coffee mousse

Caribbean bananas

• 50 GRAM COFFEE BEANS
• 100 GRAM COTTAGE CHEESE
• 1 CUP CREAM, whipped with
• 8 TBSP SUGAR
• 1/2 CUP MASCARPONE
• 3 EGG WHITES, beaten until fluffy
• 4 TBSP STRAWBERRY JAM

• 4 BANANAS, sliced lengthwise
• 50 GRAM MOLASSES OR BROWN SUGAR
• 1/2 TSP FIVE SPICES POWDER
• 5 CARDAMOM PODS, cut open and use black seeds
• PIECE OF GINGERROOT, grated
• JUICE FROM 1/2 LEMON
• 4 TBSP RUM

Crush the coffee beans with a rolling pin. Mix the coffee beans, cottage cheese, cream, mascarpone and egg white and spoon this into 4 glass coupes. Put in the fridge for two hours. Add three tablespoons of water to the jam and stir well. Pour over the mousse, decorate with a coffee bean.

Mix the molasses, spices, lemon and rum. Put the bananas in an oven dish and cover them well with the molasses mixture. Bake them 15 minutes in the oven at 190 degrees Celsius.

I was looking for an opportunity to use kajoli, a spread from date palm juice, locally available in Bangladesh. Date palms grow here and their juice is also the basis of molasses. Finally, with the ingredient list above, the bananas end up not being so Caribbean any more, apart from the rum. But the taste is good and the recipe is an example of real fusion cooking, the most favorite thing of World-cook.