Banana mousse
Today we are making a tender banana mousse with gelatin. It is soft and airy, like a cloud, and incredibly fragrant. If you use ripe bananas, you won't need to add sugar, which makes the dish attractive to those who watch their diet. This exquisite and delicate dessert can be prepared for a festive table.
Equipment
- 1 mixer
- 2 mix bowl
- 1 chopping board
- 1 knife
- 1 blender
- 1 tablespoon
- 2 glass
Ingredients
- 2 pcs banana
- 100 ml cream 33%
- 1 tbsp lemon juice
- 10 g gelatin
- 40 ml water
- 2 drop food coloring
Instructions
- Prepare everything you need. It is better to take slightly overripe bananas, those with small black spots on the skin, they are sweeter and more fragrant.
- Soak the gelatin in water, stir and let it swell. Beat the cream until stiff peaks form.100 ml cream, 40 ml water, 10 g gelatin
- Peel and slice the bananas randomly. Put them in a bowl. Immediately pour lemon juice over them.2 pcs banana, 1 tbsp lemon juice
- Using an immersion blender, turn the fruits into a homogeneous puree, there should be no pieces left. Optionally, add yellow food coloring. As you know, bananas darken quickly, and without coloring, the dessert will have a grayish color, but it won't affect the taste. Pour in the gelatin dissolved in a water bath.2 drop food coloring
- Add the whipped cream in two portions, but stir with a spoon, do not use the mixer.
- You will get a light and airy banana cream
- Distribute the mixture into ramekins, bowls, or glasses, and refrigerate for 2-4 hours.
- When the tender banana mousse sets, you can serve the dessert, garnished with banana slices, coconut flakes, mint, if desired.
Nutrition
Calories: 188kcalCarbohydrates: 2gProtein: 6gFat: 18gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 57mgSodium: 24mgPotassium: 52mgFiber: 0.03gSugar: 2gVitamin A: 736IUVitamin C: 1mgCalcium: 36mgIron: 0.1mg