- 4 ripe bananas
- 4 very ripe avocados
- 3 Meyer lemons, 2 zested, all juiced
- 1/4 cup honey
- 1/2 cup creme fraiche
- 4 teaspoons kosher salt
- 2 tablespoons olive oil
- 2 medium red onions, diced
- 1 cup red wine (recommended: cabernet or zinfandel)
- 1/2 cup port wine
In a large bowl, roughly mash the bananas, avocados, lemon zest, lemon juice, honey, creme fraiche, and 2 teaspoons salt with a fork. Transfer the mixture to a food processor or blender. Puree the mixture until really smooth. Place the mousse in a clean bowl and put in the freezer for at least 1 hour before serving.
For the red onion puree: Heat the oil in a large saucepan until just smoking, then add the onions and cook until theyre deep brown. Stir constantly so the onions dont burn. When the onions are browned, add the red wine, port wine, and remaining 2 teaspoons salt, and simmer to reduce until the onions have absorbed all the wine. Remove the pan from the heat and transfer to a food processor or blender. Allow to cool for 1 minute. Puree the onions and run through a fine sieve and let cool.
Food Network Kitchens have not tested this recipe and therefore, we cannot make representation as to the results.