[Frayedknot]

WOW... now the ideas are flowing, Just when I was going to switch to white chocolate/rasberrry mousse ...naw not throwing the towel in yet. BUT I am throwing out the mint....

Kuan once again I go to school. I like the KISS method... Grasshopper learns, use a recipe I am happy with and search for better ingredients....

The FLAVOR of the bananna is what I was hoping to be the background. I like the idea of "hiding a bananna custard inside the mousse". I "think" the oxidation can be put off a bit by a quick slosh in some pineapple juice for any exposed bananna. The idea of the caramelized tower is a great idea, problem I have with this is time and space availability here at the house. I could work on that, hmm chocolate ice cream bon bon with bits of toffee...hmm I could prepare some of this the day before but no where to freeze it, freezer already full. Hmm will work on the medley idea.

The day of the event, I can prepare the mousse early and into the refer, work on the florentine, and tuille..to keep them from becomming uh lets say yuck (soft) ... but after the other courses I am "frayed" of running out of time, have 3 hrs start to finish. Prolly going in early to start soup, make florentines, then tuille, then other courses. ANY THOUGHTS

THANKS SO MUCH to all that have posted some support, and ideas. Please offer more advice/ideas etc. It truly amazes me daily the time and free flow of info that is provided here by those with the "speriance"