Banana mousse is a light dessert, tender and airy, like a cloud. It smells very tasty of tropical fruits, not at all cloying, although sweet. The taste and consistency of the mousse is similar to bird's milk, just as weightless and porous.
Secrets of making banana mousse
- There are several different banana mousse recipes. But the cooking principle remains the same: first, bananas are crushed in a blender, then sugar or powder is added to the puree, as well as whipped cream or sour cream. In order for the dessert to keep its shape well, thickeners are added to its composition - instant gelatin or whipped chicken whites.
- The most delicious banana mousse is made with the addition of cream - it must be of maximum fat content, above 30%. The cream holds its shape perfectly and gives the dessert a soft, very delicate taste. If you replace them with sour cream, the mousse will turn out less airy, with a bitterness and a not very pleasant aftertaste. In addition, when whipped, sour cream can separate and become liquid.
- It is better to use gelatin as a thickener, which will quickly “grab” the fluffy mixture and prevent the dessert from falling off when it hardens. If you still want to use whipped whites instead of gelatin, you must be absolutely sure of the freshness of the eggs, because they will not be subjected to heat treatment.
- As you know, bananas darken when exposed to oxygen, so I suggest adding a dye to the mousse - it must be food coloring, to which you and your children are not allergic. Just one pinch of yellow dye will tint the mousse a nice banana color, which will look very attractive on the table.
Be sure to pamper yourself and your loved ones with aromatic banana mousse, especially since preparing it is as easy as shelling pears, and the pleasure will last for the whole day! It holds its shape perfectly and is very tasty. It can be served as a separate dessert or used as cream for a cake. The only thing you shouldn’t do is count calories; banana mousse, although light, is by no means dietary!
Ingredients
- bananas 2 pcs.
- lemon juice 1 tsp.
- 33% cream 180 ml
- powdered sugar 1-2 tbsp. l.
- gelatin 2 tsp.
- boiled water 3 tbsp. l.
- food coloring 1 chip.
How to make banana mousse
A heavenly dessert with an alluring aroma and pleasant banana taste is ready.
Note
You can add 1/3 tsp to the mousse. vanilla sugar or vanillin on the tip of a knife - the dessert will acquire a spicy, slightly sweetish aroma.
It is impossible to find a person who does not like sweets. Sweets help people become happier and kinder, but everything has its price. The main side effect of eating sweets is extra centimeters on the waist. Recently, “healthy” low-calorie, dietary sweets have come into fashion. Banana mousse has become one of the most popular desserts. This airy delicacy will make your day more colorful, your mood brighter and will not harm your figure at all.
Peculiarities
Everything ingenious is simple, which is why most people rarely ask questions about the appearance of simple things. So it is with the origin of the mousse - this question probably arises rarely, and in vain! This is a fascinating story that happened in France, and it is connected with mayonnaise and a famous French artist.
The name of the inventor of this delicacy is lost with no hope of finding it. The first evidence of the existence of such a product as mousse dates back to 1894. At that time, snacks made from beaten fish or vegetables thickened with gelatin became popular in France. Such a product could not be called a dessert.
A few decades later, Henri Toulouse-Lautrec invented “Chocolate Mayonnaise,” which became the ancestor of all modern mousses. The artist whipped the chocolate and egg whites to a strong, stable foam. This dessert is firmly entrenched in the culinary traditions of France. Today, the menu of every French cafe includes the canonical Mousse au Chocolat, created according to the recipe of the great Toulouse-Lautrec.
Throughout the 20th and 21st centuries, the mousse recipe changed, transformed, acquired new ingredients, supplemented and improved. Today, the ability to make high-quality mousse is considered to be the pinnacle of confectionery skill.
Technology and subtleties of preparation
Whatever mousse recipe the pastry chef chooses, The technology for preparing this dessert is unchanged and always follows a strict sequence of actions.
- Preparation of gelatin. At this stage, it is important to properly prepare the gelatin: to do this, pour dry gelatin with a small amount of cold boiled water, mix thoroughly and leave to swell for 30 minutes. There should be a minimal amount of water, as it can destroy the structure of the dessert. The swollen gelatin should be brought to a boil very slowly, stirring, and left to cool.
- Preparing the base. To prepare the ideal mousse, you need to thoroughly grind the product and bring it to a homogeneous puree.
- Foaming base. At this stage, it is important to decide on the component that will make the mousse light and airy. You can beat egg whites, heavy cream or banana pulp until light foam forms. The banana for making mousses should be as ripe as possible, but without black spots, because they are more moist and will not allow the pulp to be whipped into a strong foam. It is also very important to peel the banana thoroughly. In addition to the peel, it is necessary to remove all the “lint” that may be on its surface, since they are difficult to grind.
- Main stage. At this stage, you need to thoroughly beat the base with a mixer, continue whisking, gradually pour in the whites and continue until an airy, stable foam forms. Then pour in the gelatin cooled to room temperature and mix carefully. To prevent gelatin from settling into foam, it must be poured in a thin stream and quickly mixed with a wide silicone spatula using smooth circular movements from the bottom to the surface of the mass.
- Cooling. The resulting mass must be poured into molds and refrigerated until completely solidified.
Recipes
Banana is a product that can easily be combined with a huge number of other ingredients.
In order not to get confused in this variety and not make a mistake in choosing a really good mousse recipe, you should opt for proven options.
Creamy banana
One of the classic mousse options is creamy banana.
To prepare it you will need:
- 3 bananas;
- 200 milliliters of cream;
- 2 tablespoons of powdered sugar;
- 1 vanilla sprig;
- juice of ½ lemon.
Peel the banana, cut into slices, pour in lemon juice and grind until a homogeneous puree is obtained. Combine chilled cream with powdered sugar and beat until stiff peaks form. Add banana puree into the finished foam and mix thoroughly. Place the prepared mixture into bowls and serve immediately.
In order to make such a dessert in advance, you need to combine the finished foam with gelatin soaked according to the instructions and cool.
From banana and plum
To surprise your loved ones, you don’t have to look for something exotic, you just need to find an unconventional combination of traditional things. For example, you can please them with an original dessert made from plums and bananas.
To prepare banana and plum mousse, you will need:
- 2 ripe bananas;
- 600 grams of plums;
- 1 cinnamon stick;
- 150 grams of sugar;
- 10 grams of gelatin.
Soak the gelatin in a minimum amount of water according to the instructions. Peel the plums, place them on a baking sheet and bake in an oven preheated to 180 degrees for 10 minutes. Then put them in a blender bowl, add bananas and beat everything until a homogeneous puree is obtained. The resulting mass must be combined with gelatin, add sugar and beat for a few more minutes until the sugar dissolves.
Add cinnamon to the finished puree and bring to a boil over low heat, pour into molds and cool until completely set.
Curd mousse with banana
This is a dietary version of the dessert, since sugar or other sweeteners are not used in its preparation.
To prepare curd mousse with banana you will need:
- 200 grams of cottage cheese;
- 2 ripe bananas;
- 200 milliliters of cream with 30% fat;
- juice of ½ lemon.
The cottage cheese must be rubbed through a fine sieve and thoroughly crushed in a blender with a puree attachment. If the cottage cheese is dry and does not puree well, you can add 2-3 tablespoons of cream to it.
The banana must be peeled and subcutaneous, cut into large slices and pureed in a blender until smooth. To prevent the banana pulp from darkening, pour lemon juice over it and mix thoroughly.
The cream must be whipped with a mixer until stable peaks are obtained. Continuing whipping, add cottage cheese and banana puree in small portions. Beat until smooth.
This version of the mousse is made immediately before serving, since it does not have a thickening base, which means it will quickly lose its shape. In order to make such a mousse in advance, you just need to soak the gelatin according to the instructions, then add it to the cream along with cottage cheese and banana.
You will learn more about how to prepare banana mousse in the following video.
Before you start preparing the strawberry-banana mousse, you need to do some things with the products: keep the cream cheese in the refrigerator for at least 4-5 hours, and on the contrary, take the butter out of the refrigerator about 1 hour before cooking, it should become soft and pliable. Only under such conditions will you end up with an excellent mass with a delicate texture and taste.
So, you can start cooking: beat the butter with powdered sugar using a mixer or blender with a whisk attachment. Beat the ingredients until the mixture is smooth and white (this will take about 5-6 minutes).
Add prepared cold cream cheese (for example, Almette) and beat thoroughly again with a blender.
Wash the strawberries, remove the green part with leaves and dry well with napkins or a paper towel. The berries should not have excess moisture on them.
Place strawberries and banana pieces in a blender bowl and puree.
Combine strawberry-banana puree with butter and cream mixture...
And beat thoroughly with a mixer.
Divide the mousse into containers (creams, decorative jars, bowls) and place in the refrigerator for 2 hours to harden.
Serve the dessert chilled, garnished with strawberries and mint leaves.
Strawberry-banana mousse is convenient to prepare in the evening - the dessert will harden well overnight, and in the morning you will have an excellent, healthy and nutritious breakfast.
If you want to make this dessert when fresh strawberries are not in season, for example, in autumn or winter, then you can even use. In this case, you can immediately turn frozen berries and fruits into puree. The dessert will initially have a thinner consistency, but after spending the night in the refrigerator, the mousse will harden well.
Banana mousse is a delicious, healthy and very quick to prepare dessert. At its most basic, the dessert consists of just four ingredients: bananas, egg white, a pinch of powdered sugar and a few drops of lemon juice. With such an ascetic composition, the mousse turns out to be dietary and light, but at the same time incredibly tempting in taste. Lush, airy like a cloud, the mousse has a rich banana aroma and taste and literally melts in your mouth. Try it!
Prepare the ingredients according to the list.
Separate the egg whites from the yolks and cool.
Add ripe banana, cut into pieces, and 1 tsp to the blender bowl. lemon juice - so that the banana does not darken, and a little honey - for sweetness. If desired, add 1-2 pinches of turmeric - it will make the color of the dessert more saturated.
Grind the ingredients to a smooth puree.
Add 2-3 drops of lemon juice to the cooled egg whites and beat everything for a few minutes at low speed until the mass becomes fluffy and increases in volume by 4-5 times.
Then, continuing to beat, in portions of 1 tbsp. add powdered sugar and beat the mixture at medium speed for a few more minutes, until the so-called. hard peaks - a state when the protein mass becomes elastic, shiny, holds its shape confidently and does not fall out of the bowl when it is turned over.
In portions of 1 tbsp. Add the beaten egg whites to the mashed bananas and mix everything gently.
When mixing the components, move from bottom to top, from the edges of the container to the center. This way the whipped whites will retain their fluffiness and the mixture will turn out very airy.
Divide the prepared mass into portion forms.
If desired, you can also add some cookies, sponge cake soaked in fruit juice, and/or thinly sliced bananas to the banana mousse molds (also sprinkle the banana pieces with lemon juice first). Cookies will add nutrition to the dessert, and banana pieces will highlight its taste.
Place the prepared dessert in the refrigerator for 30-60 minutes so that the mousse hardens. Then decorate the dessert according to your mood and serve.
Banana mousse is ready. Bon appetit!
Banana mousse – a delicious and exquisite delicacy that cannot be tasted in all cafes or restaurants. But, at the same time, every housewife can prepare it at home using ordinary kitchen utensils. This delicacy turns out porous, airy and tender.
Banana mousse, the recipe and photo of which we will provide to your attention, will be an excellent decoration for the festive table, which will delight all guests. Also, this delicacy, due to the fact that its recipe is quite simple, can be made on an ordinary day, thereby delighting your household with a delicious treat.
After trying and spending a little time cooking, your banana mousse will turn out appetizing and tender, and its appearance will be the same as in the photo. Intrigued? Then read the recipe carefully and let's go!
This is a regular mousse without any additives, which retains the pronounced taste of banana. It requires the following ingredients:
- 2 bananas;
- 150 g cream 25% fat;
- 1 teaspoon lemon juice;
- 1 tablespoon honey;
- 2 egg whites;
- 0.5 teaspoon vanilla sugar.
To make the banana mousse really tasty and sweet, the recipe calls for the use of good, yellow, ripe bananas. The riper the banana, the tastier it will be. We peel them, and then cut them into pieces and put them in a bowl. Add lemon juice, vanilla sugar and honey to bananas.
Mix everything thoroughly with a blender to obtain a homogeneous mass, without any lumps. After this, we need to pour cream into our mass, and then beat the mass again. As for the latter, the recipe allows the use of thicker cream, for example, the classic 33% fat. With them, the banana mousse will turn out even more tender, tastier and, most importantly, tastier, and will be as beautiful as in the photo.
So, we set the banana-cream mixture whipped in a blender aside and begin beating the eggs. Carefully separate the yolks from the whites. Our whites must be clean, without shell particles or inclusions of yolks. We beat them, of course. We do this using a mixer, since you will have to beat it with a whisk for a very long time and intensively. We beat our whites until they form a fluffy foam, or rather, stable, white and shiny peaks.
After this step, we are faced with a difficult but very important task: we need to mix the banana mass with the proteins. It is the proteins that will give our mousse its fluffiness, so you need to mix it very, very carefully. We put the whites on top, not all at once, but dividing them in half, thus mixing them in two batches. Mix carefully, from top to bottom. As a result, you should get a homogeneous mass of a pleasant color, as in the photo. As you can see, the recipe is very simple, because the banana mousse is almost ready. All we have to do is put it into beautiful bowls or glasses and put it in the refrigerator for about 20 minutes. When we take out our banana mousse, you can decorate it with nuts on top, place a slice of some fruit on the wall of the bowl, or sprinkle with grated chocolate. The recipe does not limit you in this matter.
Banana-orange dessert
This recipe is special because we use orange juice in it, and the banana mousse we get has notes of orange, which gives it an unforgettable taste. For this delicacy we will need:
- 3 bananas;
- 1 glass of orange juice, or even better, fresh juice;
- 2 packs of orange jelly;
- 300 ml of concentrated sterilized milk;
- Half a glass of sugar.
And this recipe involves starting the preparation by working with bananas. We clean them, then cut them into circles and put them in a saucepan. Then pour orange juice into them and add sugar. then put our saucepan on low heat. Bring the mixture to a boil and, stirring, boil the bananas until they become mushy. Cook our gruel, counting from the moment it boils, about seven minutes. and then turn off the fire.
Then take the jelly. If you have one that doesn’t need to be soaked, immediately put it in banana porridge. If it is one that needs to be soaked, add about six tablespoons of water to it, wait until it swells, and then dissolve over heat, without allowing it to boil. Then add to the banana pulp.
We need to cool the concentrated milk and then beat it well with a mixer. This milk has the wonderful property of whipping into excellent fluffy foam. When the milk has whipped, carefully add it to the banana mixture and stir gently. If you do not find such milk, the recipe calls for using cream instead, which also needs to be whipped.
After this, put the mousse into bowls or cups and put them in the refrigerator. Let him sit there all night. As you can see, preparing such a delight as in the photo is very easy, and every housewife will definitely make banana mousse.
Video recipe for making banana mousse