Banana mousse

Delicious, tender and very fragrant dessert! If you want to treat your family to an unusual and delicious dessert, then I recommend trying to cook banana mousse. The equipment necessary for its preparation is always at hand, in almost every kitchen.

Julia M.

Recipe author

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Composition / ingredients

Servings:

Bananas

Fat cream

180

Powdered sugar

Gelatin

Water

Lemon juice

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 6 % 2 g

Fats 32 % 10 g

Carbohydrates 61 % 19 g

173 kcal

GI: 6 / 61 / 33

Step-by-step cooking

Cooking time: 1 h 25 min

Step 1:
To prepare banana mousse, first of all, soak the required amount of gelatin in cold water. Leave to stand for 20-30 minutes so that the gelatin swells.
Step 2:
When the gelatin is ready to use, take care of the mousse. To do this, break the bananas into pieces and pour a little lemon juice. This is necessary so that the banana does not darken. Chop the bananas with an immersion blender into a puree. The mass should become homogeneous, completely without lumps. The more ripe the bananas are, the sweeter and more delicate the taste of the finished mousse will be.
Step 3:
Separately, whisk the heavy cream with powdered sugar into a fluffy cream. Cream should be of high fat content, from 33%. Otherwise they won't climb.
Step 4:
Then mix the buttercream with banana puree using a whisk.
Step 5:
Heat the swollen gelatin in the microwave so that it dissolves and becomes liquid. Turn on the mixer in the banana mass and gradually pour the liquid gelatin so that it immediately interferes with the mousse.
Step 6:
Put the finished mousse into the prepared cremans and put them in the refrigerator for 1 hour so that the mousse freezes. Before the treat, decorate the mousse to your liking. Enjoy your meal!

This recipe is for lovers of everything banana. It will be an excellent end to the festive feast. This mousse can be prepared both in cream bowls and in the form of trifles, in cups. Considering that dessert is prepared very simply, it can be prepared any day, as a delicious snack.
Also, this recipe can be used to make mousse cake. But the cake will need a little more gelatin.
This dessert turns out to be porous, airy and very tender.
When you lay out the mousse on the cremans, you can add a little chopped kiwi inside. The sweetness of bananas goes well with the sourness of kiwi.
And in order for the dessert to become more useful, you can add a little cottage cheese to it.
Try, experiment!