It was probably that I was in a rush to make these parfaits that led to them being just passable.
My mousse didn’t really set up. It tasted fine, but wasn’t pretty. I picked up some oatmeal chocolate chip cookies at the local bakery, because I couldn’t find brownies and I didn’t have time to make them. Chocolate sauce? Nope – I used the Baked rum sauce that I keep stashed in the refrigerator (I think that was a good move, actually).
We decided the mousse I had leftover (I didn’t make all of the parfaits) would be great in a decadent smoothie. Overall the parfaits aren’t bad… everything tastes good on its own and theoretically everything should be great together. I blame my too-liquid mousse for creating textural issues.
For the recipe and to see how the other Baked Sunday Mornings bakers fared, head over to Baked Sunday Mornings.
- Banana Mousse Parfaits (Baked Elements, p. 201)
Sorry this wasn’t a hit with you – I wasn’t too enthused about it so made up the Mississippi Mid Pie (A) I’d missed a few weeks ago. But that Whiskey Sauce would make anything taste great!
I thought of the rum sauce after I was done! Yep, that would really make this! I think I would try that when I made it again.
Still looks good!
Love the rum sauce idea, very Fostery of you! ;) Looks awesome!
I think yours looks yummy!