I had a whole bunch of bananas and a box of boring wheat cookies that no one wanted to eat in the cupboard. I stumbled upon this recipe in my search to use up both ingredients. And I was pleasantly surprised! I made a few small changes as suggested by other users. I doubled the recipe and only used the egg yolks. Other than that, I followed the recipe exactly for the pudding part. My pudding thickened beautifully and without any problems. I think it is possible that the users who couldn't get the pudding to thicken may have had the heat set too low. Everyone's oven heats differently, so you have to take that into account. You want the pudding hot enough, but NOT boiling. Mine took about 10-15 minutes to thicken. After I removed it from the heat and let it cool down a little, I added 2 finely chopped bananas to the pudding itself. I crushed up the wheat cookies I had on hand into crumbs and made a sort of graham cracker type crust at the bottom of my glass dish. I added some melted butter, cinnamon, and nutmeg to the crumbs and let the crust toast in the oven for 5 minutes. I let that cool down and then I put the pudding on top. I sliced 2 more bananas for decoration and I also added some more cookie crumbs on top. I let it chill for a few hours before dessert time. My husband couldn't believe that I made this myself, that is how good it was! We ate the whole bowl. When I asked if I should make it again, everyone in the family said YES! So, thanks for the wonderful recipe!

Reviewed On: Nov. 12, 2009

A good basic recipe, but for my personal tastes it was a little bland. After I added my own touches, I would give the recipe 4 or 4.5 stars. I doubled the parsley and dill. I also add some chopped garlic and fresh chives. Unfortunately, I didn't have seasoned salt so I made do with what I had on hand. I combined a little salt with thyme, paprika, and a pinch of curry powder. It came out delicious! I let the flavors meld in the fridge over night. I served it at our annual Halloween party with sliced cucumbers, carrots, bell peppers (all different colors), and cherry tomatoes. It looked simply beautiful and everyone loved it. Later on that night, we ate the leftovers with potato chips and sesame bread sticks during our horror movie marathon. It tasted really good with the chips and bread sticks as well. Over all, I think it is a nice recipe and I will definitely use it again with my own personal touches of course. But I think most recipes need to be adjusted to your own personal taste anyway! Thanks for the recipe! :)

Reviewed On: Nov. 10, 2009

I love this mousse! I've made it quite a few times already, but I just got around to reviewing it. I keep the ingredients as is, everything is perfect as written. Here are a few tips I found out along the way though: When you put the egg yolks in the saucepan, you will want to watch it very carefully! They really only need a low heat and you are better off to whisk them continuously until they are a fluffy froth. If you don't watch it then they will turn into scrambled eggs rather quickly. I also bypass the whole saucepan and ice step by putting the saucepan in the freezer for 5 minutes, giving it a stir, another 5 minutes in the freezer, and one last stir. I use 2 small containers (yogurt cup sized) of heavy cream. I save 1/4 of the cream to layer it with the mousse. This tastes sensational! It looks beautiful and elegant in glasses with the layered look as well. My husband and kids get all excited when they find out that we are having this for dessert! Of course the chef (me) gets the extra portion of mousse. :) Thanks so much for this recipe, it is one of my favorites! I highly recommend it as it is quick, easy, delicious, and fit for company!

Reviewed On: May 27, 2009