It is unlikely that anyone can be surprised by the sight of a banana these days. This foreign fruit, once unknown to us, has won the hearts (rather, stomachs) of many fans of fruit sweets, especially the youngest gourmets - children. And, given the not very high cost of this wonderful product, almost everyone can afford to buy it. In most cases, bananas are consumed as a snack between or instead of key meals. And few people try to use them in preparing some dishes. But from this fruit, rich in a lot of useful substances (vitamins and carbohydrates, fiber and sugar, starch and proteins, micro- and macroelements), you can prepare a huge number of varied desserts. Something like banana puree (very healthy for children) or a banana smoothie (mixed with other products), a banana smoothie, or, for example, banana mousse.
Ingredients
- 2 bananas__NEWL__
- A third of a lemon__NEWL__
- Packet of whipped cream mix__NEWL__
- 200 ml. water__NEWL__
- 10 g gelatin__NEWL__
- A couple of dessert spoons of sugar__NEWL__
- A few pieces of chocolate__NEWL__
There are absolutely no difficulties in preparing it, but the result of modest efforts can surprise and pleasantly amaze many. This dessert can be a wonderful treat for both children and adult lovers of sweet treats. Surely this fruit dessert will not leave indifferent lovers of sweet dishes, and especially little ones with a sweet tooth. And at a children's party, banana mousse can be an excellent treat for small but dear guests.
The process of preparing banana mousse is simple and short:
First of all, dilute it in 120 ml. water gelatin and leave it to swell. This will take about 20 minutes.
In the meantime, cut the peeled bananas into rings and mash them using an immersion blender, adding a dessert spoon of sugar and a teaspoon of lemon juice. Lemon juice (can be replaced with a pinch of citric acid) prevents bananas from browning quickly.
Separately prepare whipped cream from the dry mixture, adding the required amount of cold milk.
Of course, instead of the dry mixture, you can use regular heavy cream (more than 20%), whipping it with sugar. This will be even better (more reliable), especially if the dessert is intended for kids. Combine whipped cream and mashed bananas in a deep container.
Add the swollen gelatin with a dessert spoon of sugar and 70 ml. water, put on low heat and, stirring, bring until the grains of sugar and gelatin are completely dissolved. At the same time, do not bring the mixture to a boil.
Then immediately pour the gelatin mixture into the container with the banana mass and beat thoroughly with a mixer.
Pour the prepared mousse into vases and place in the refrigerator to harden.
After about two hours, the mousse will completely harden and then you can start decorating it. Here you can use banana pieces, grated chocolate, chopped nuts. In a word, everything that can be found in the household.
Step 1: Prepare banana mousse.
Banana mousse can be prepared in different ways and from different ingredients. We will prepare it like this - first, we will take a blender, a knife and a cutting board. Peel the bananas and cut them into medium-sized pieces. Place them in a blender bowl along with vanilla sugar, lemon juice and honey. If you are not a honey fan, you can add sugar instead. So, turn on the blender and grind the contents for 20-30 seconds. We admire the mashed mass and add cream, and then beat again with a blender for 10-15 seconds. And again we take the knife, and with it the eggs and the glass. We need to separate the whites from the yolks as carefully as possible - if you separate the whites carelessly, they will not beat well. Using a mixer or blender, turn the whites into thick white foam. Gradually add the banana-honey mass to a plate with protein foam, mix lightly and spread the mousse into bowls, which we place in the refrigerator for 20 minutes so that the mousse cools a little and thickens.
Step 2: Decorate and serve banana mousse.
Decorate the finished delicacy with grated chocolate chips and serve.
Banana mousse is very tasty and has a delicate honey taste, and therefore both adults and children will like it. This personal dessert can also be prepared for a holiday table. Bon appetit! Instead of egg whites, you can use other foam fixatives such as gelatin and agar. Sometimes semolina is also used, which swells and allows the dish to achieve a similar state.
The finished dessert can be decorated with grated cookies, whipped cream, chopped nuts or berries. Or slices of the same banana and mint leaves.
Instead of bananas, or to accompany them, other fruits and berries are also suitable. And instead of lemon juice, you can put a pinch of citric acid.
Egg yolks can be used for other dishes.
This mousse can be used as a filling for cakes and pies.
The recipe can be changed and mousse can be prepared from kefir, sour cream, condensed milk, etc.
Bananas are very healthy fruits. They are full of nutrients that are essential for a healthy body. The easiest way to include them in your diet is to regularly feast on yellow “boomerangs”. In addition to eating it in its natural form, you can add bananas to dessert.
Sweet sorrel pies in the oven, recipe with puff pastry
If you prefer baked pies rather than fried ones, you can cook them in the oven, and use puff pastry for quickness.
List of ingredients
- 30 g creamy
- 250 g puff pastry;
- one bunch of sorrel;
- one egg;
- o oils;
- 10 g starch;
- sugar.
Cooking sequence
- Wash the sorrel and remove the tails, then finely chop and place in a bowl. Add one tablespoon of sugar and stir.
- Roll out the dough using a rolling pin and divide it into four parts with a knife. We conditionally divide each piece in half and make 3-4 cuts on one half with a knife. Place the prepared sorrel on the second half. Place a small piece of butter on top of the filling and sprinkle with starch.
- Cover the filling with the cut half and press the edges.
- Break the egg and separate the yolk from the white. Brush the top side of the pies with yolk.
- Turn on the oven and set the temperature to 200°.
Line the bottom of the baking sheet with paper and place the pies on top. - Place the baking sheet in the oven and bake for 15-20 minutes.
- Remove the finished pies from the oven and place on a plate.
- These pies will be especially tasty with fruit tea and jam or preserves.
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Ideal for big and small
You'll love the idea of making bananas the main ingredient in a smooth mousse. The result is a nutritious and healthy dessert that is ideal for adults and children. They will eat more fruit without parental coercion.
By the way, there are recipes in which sweet pumpkin is added to bananas, after making an egg-pumpkin mixture from it. If you have the desire, experiment, take risks! Sometimes even products that seem incompatible at first glance give stunning results.
Well, for now, let’s put experiments aside and pay attention to banana, which is easy to make but has high taste. Let's get started!
Banana mousse Eggless
Ingredients:
- Bananas - 500 grams (3-4 pieces).
- Cream - 300 ml.
- White sugar - 75 grams.
- Lemon juice.
1. When preparing a treat like banana mousse, first remove the banana peel. Cut the peeled fruit into thin slices. To avoid browning of fruits, pour lemon juice over them.
2. Place the slices in a blender and blend until a thick puree forms. Save the mixture to use later.
3. To do this, pour the cream into a bowl fitted with a hand or electric whisk (the latter is faster) and begin whisking slowly. When the mixture thickens, gradually add sugar, maintaining the original whisking speed to prevent the mixture from falling off. You will know the cream is ready if you tilt the bowl and notice that it is not pouring out.
4. When cooked, mix with It is important that you mix the ingredients without stopping until the mixture reaches a homogeneous consistency. If you like, add a little vanilla to the banana mousse. This will give the dessert a special flavor.
5. Distribute the mixture into molds, cups or glasses and place in the refrigerator for at least two hours. During this time, the wonderful foam will acquire the correct texture and consistency, and will also cool pleasantly. You can decorate the banana mousse to taste by adding chocolate chips, some syrup or small pieces of fruit.
Chocolate banana mousse - recipe
Pour the cream into a bowl. Beat them with a mixer until fluffy peaks form. Dissolve gelatin in 70 ml. hot water. Let the gelatin cool. As soon as it becomes warm, you can continue working with it.
Separately, beat the whites with a pinch of salt until a fluffy foam forms. Chop the bananas. Add sugar, bananas, cocoa powder and gelatin to a bowl with whipped cream. Stir. Add whipped whites. Stir the mixture again.
Pour into bowls. Place in the refrigerator. Serve the dessert after it has completely hardened.
Curd and banana mousse can be called a real vitamin bomb. This dessert is prepared quickly and from simple ingredients.
Ingredients:
- Bananas – 2 pcs.,
- Cottage cheese - 100 ml.,
- Sugar - 4-5 tbsp. spoons,
- Cream or sour cream - 3 tbsp. spoons,
- Honey - 1 teaspoon,
- Vanilla sugar - 1 sachet,
- Chocolate for sprinkling - 10-20 g.
Mousse won't spoil the cake
Many housewives love to spend time in the kitchen, baking a variety of pastries and cakes. Craftswomen believe that these dishes have a calming, therapeutic effect. And if you add banana cake mousse to them, the whole family will be delighted!
And although the fruit with Malaysian roots has many “rivals” (raspberries, currants, strawberries, cocoa and other gifts of nature), our vitamin hero has no competition. It can be added to any cake (for example, vanilla). As they say, you can’t ruin a cake with mousse.
There is only one condition: you need to cook without distractions, with soul, carefully observing the proportions. Only then will you get a mousse as lush as a cloud, sweet as a kiss, and as gentle as a touch. Choose the right container: it must be deep enough to hold the foam for which everything was started.
Among the many recipes for a lush delicacy made from your favorite bananas, you can always find one that you like.
Sweet foam for cakes and pastries
Banana cake mousse is used to decorate the top and fill between the layers of the cake.
Ingredients:
- Bananas - 3 pieces.
- Cream - 300 ml (dry or regular, fat content not less than 20%).
- Gelatin - 2 tsp. gelatin powder.
- Water - 150 ml.
Gelatin needs to be diluted in water: let it stand for 20 minutes until it swells.
Chop the fruit, place in a blender, and puree until smooth. Whip the cream. Mix fruit puree and cream in a deep bowl.
Add 70 g of sugar to the swollen gelatin, heat until the grains dissolve (do not bring to a boil!). Then you need to carefully combine the gelatin mixture with the mixture of cream and puree and beat with a mixer.
Place the cake in the refrigerator for 3-4 hours. Hurray, you can help yourself!
Banana mousse recipe. Calorie, chemical composition and nutritional value.
Nutritional value and chemical composition of “Mousse with banana”.
The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.
| Nutrient | Quantity | Norm** | % of the norm in 100 g | % of the norm in 100 kcal | 100% normal |
| Calorie content | 77.5 kcal | 1684 kcal | 4.6% | 5.9% | 2173 g |
| Squirrels | 2.2 g | 76 g | 2.9% | 3.7% | 3455 g |
| Fats | 1.9 g | 56 g | 3.4% | 4.4% | 2947 g |
| Carbohydrates | 12.5 g | 219 g | 5.7% | 7.4% | 1752 g |
| Organic acids | 0.7 g | ~ | |||
| Alimentary fiber | 0.9 g | 20 g | 4.5% | 5.8% | 2222 g |
| Water | 81.2 g | 2273 g | 3.6% | 4.6% | 2799 g |
| Ash | 0.8 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 21 mcg | 900 mcg | 2.3% | 3% | 4286 g |
| Retinol | 0.01 mg | ~ | |||
| beta carotene | 0.065 mg | 5 mg | 1.3% | 1.7% | 7692 g |
| Vitamin B1, thiamine | 0.035 mg | 1.5 mg | 2.3% | 3% | 4286 g |
| Vitamin B2, riboflavin | 0.11 mg | 1.8 mg | 6.1% | 7.9% | 1636 g |
| Vitamin B4, choline | 26.4 mg | 500 mg | 5.3% | 6.8% | 1894 |
| Vitamin B5, pantothenic | 0.285 mg | 5 mg | 5.7% | 7.4% | 1754 g |
| Vitamin B6, pyridoxine | 0.22 mg | 2 mg | 11% | 14.2% | 909 g |
| Vitamin B9, folates | 8.9 mcg | 400 mcg | 2.2% | 2.8% | 4494 g |
| Vitamin B12, cobalamin | 0.2 mcg | 3 mcg | 6.7% | 8.6% | 1500 g |
| Vitamin C, ascorbic acid | 5.35 mg | 90 mg | 5.9% | 7.6% | 1682 g |
| Vitamin E, alpha tocopherol, TE | 0.235 mg | 15 mg | 1.6% | 2.1% | 6383 g |
| Vitamin H, biotin | 1.755 mcg | 50 mcg | 3.5% | 4.5% | 2849 g |
| Vitamin K, phylloquinone | 0.3 mcg | 120 mcg | 0.3% | 0.4% | 40000 g |
| Vitamin RR, NE | 0.85 mg | 20 mg | 4.3% | 5.5% | 2353 g |
| Niacin | 0.35 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 247 mg | 2500 mg | 9.9% | 12.8% | 1012 g |
| Calcium, Ca | 64 mg | 1000 mg | 6.4% | 8.3% | 1563 g |
| Magnesium, Mg | 28 mg | 400 mg | 7% | 9% | 1429 g |
| Sodium, Na | 40.5 mg | 1300 mg | 3.1% | 4% | 3210 g |
| Sera, S | 19.95 mg | 1000 mg | 2% | 2.6% | 5013 g |
| Phosphorus, Ph | 61.5 mg | 800 mg | 7.7% | 9.9% | 1301 g |
| Chlorine, Cl | 55 mg | 2300 mg | 2.4% | 3.1% | 4182 g |
| Microelements | |||||
| Iron, Fe | 0.35 mg | 18 mg | 1.9% | 2.5% | 5143 g |
| Yod, I | 4.5 mcg | 150 mcg | 3% | 3.9% | 3333 g |
| Cobalt, Co | 0.5 mcg | 10 mcg | 5% | 6.5% | 2000 g |
| Manganese, Mn | 0.138 mg | 2 mg | 6.9% | 8.9% | 1449 g |
| Copper, Cu | 44 mcg | 1000 mcg | 4.4% | 5.7% | 2273 g |
| Molybdenum, Mo | 2.5 mcg | 70 mcg | 3.6% | 4.6% | 2800 g |
| Selenium, Se | 1.5 mcg | 55 mcg | 2.7% | 3.5% | 3667 g |
| Fluorine, F | 11.1 mcg | 4000 mcg | 0.3% | 0.4% | 36036 g |
| Chromium, Cr | 1 mcg | 50 mcg | 2% | 2.6% | 5000 g |
| Zinc, Zn | 0.275 mg | 12 mg | 2.3% | 3% | 4364 g |
| Digestible carbohydrates | |||||
| Starch and dextrins | 1 g | ~ | |||
| Mono- and disaccharides (sugars) | 11.5 g | max 100 g | |||
| Galactose | 0.005 g | ~ | |||
| Glucose (dextrose) | 0.001 g | ~ | |||
| Lactose | 1.8 g | ~ | |||
| Essential amino acids | 0.589 g | ~ | |||
| Arginine* | 0.053 g | ~ | |||
| Valin | 0.068 g | ~ | |||
| Histidine* | 0.039 g | ~ | |||
| Isoleucine | 0.08 g | ~ | |||
| Leucine | 0.139 g | ~ | |||
| Lysine | 0.12 g | ~ | |||
| Methionine | 0.036 g | ~ | |||
| Methionine + Cysteine | 0.045 g | ~ | |||
| Threonine | 0.055 g | ~ | |||
| Tryptophan | 0.022 g | ~ | |||
| Phenylalanine | 0.071 g | ~ | |||
| Phenylalanine+Tyrosine | 0.15 g | ~ | |||
| Nonessential amino acids | 0.845 g | ~ | |||
| Alanin | 0.053 g | ~ | |||
| Aspartic acid | 0.108 g | ~ | |||
| Glycine | 0.023 g | ~ | |||
| Glutamic acid | 0.253 g | ~ | |||
| Proline | 0.136 g | ~ | |||
| Serin | 0.093 g | ~ | |||
| Tyrosine | 0.078 g | ~ | |||
| Cysteine | 0.01 g | ~ | |||
| Sterols (sterols) | |||||
| Cholesterol | 4.5 mg | max 300 mg | |||
| Saturated fatty acids | |||||
| Saturated fatty acids | 1.1 g | max 18.7 g | |||
| 4:0 Oil | 0.05 g | ~ | |||
| 6:0 Kapronovaya | 0.035 g | ~ | |||
| 8:0 Caprylic | 0.02 g | ~ | |||
| 10:0 Kaprinovaya | 0.04 g | ~ | |||
| 12:0 Lauric | 0.045 g | ~ | |||
| 14:0 Miristinovaya | 0.225 g | ~ | |||
| 15:0 Pentadecane | 0.015 g | ~ | |||
| 16:0 Palmitinaya | 0.28 g | ~ | |||
| 17:0 Margarine | 0.01 g | ~ | |||
| 18:0 Stearic | 0.155 g | ~ | |||
| 20:0 Arakhinovaya | 0.02 g | ~ | |||
| Monounsaturated fatty acids | 0.485 g | min 16.8 g | 2.9% | 3.7% | |
| 14:1 Myristoleic | 0.02 g | ~ | |||
| 16:1 Palmitoleic | 0.04 g | ~ | |||
| 18:1 Oleic (omega-9) | 0.345 g | ~ | |||
| 20:1 Gadoleic (omega-9) | 0.005 g | ~ | |||
| Polyunsaturated fatty acids | 0.075 g | from 11.2 to 20.6 g | 0.7% | 0.9% | |
| 18:2 Linolevaya | 0.01 g | ~ | |||
| 18:3 Linolenic | 0.015 g | ~ | |||
| 20:4 Arachidonic | 0.04 g | ~ | |||
| Omega-6 fatty acids | 0.1 g | from 4.7 to 16.8 g | 2.1% | 2.7% |
The energy value of Mousse with banana is 77.5 kcal.
Primary Source: Created in the application by the user. Read more.
** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.
Mousse “Striped Flight”
Let's call it that.
Ingredients:
- A pack of cottage cheese weighing 200 grams.
- Two bananas, medium size.
- Milk - three quarters of a glass.
- Cocoa powder - 1 tbsp. spoon.
- Vanilla (to your taste).
- We prepare the layers, which are alternately whipped in a blender.
- Chocolate: half a pack of cottage cheese + cocoa + banana.
- Vanilla: half a pack of cottage cheese + banana + vanilla.
We lay the white layer more generously than the dark one. So, carefully place a white layer into a serving cup with a spoon, then alternate colors until the container is full. Cover the dessert with a snowy sweet cover on top. Chocolate chips will decorate your foamy “snowdrift” and add flavor. Bon appetit!
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. One of the most popular desserts was banana mousse. This airy delicacy will make your day more colorful, your mood brighter and will not harm your figure at all.
Banana mousse. Photo
Chocolate and bananas are considered a classic combination in cooking. Cocoa will miraculously highlight the banana flavor of the dessert.
Ingredients:
- Cocoa powder - 1 tbsp. spoon,
- Bananas – 2 pcs.,
- Sugar - 3-4 tbsp. spoons,
- Cream 30% fat - 200 ml.,
- Gelatin - 20 gr.,
- Squirrels - 2 pcs.,
- Salt - a pinch
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 confectioner chooses, the technology for preparing this dessert is unchanged and is always subject to a strict sequence of actions.
- Preparation of gelatin.
At this stage, it is important to properly prepare the gelatin: to do this, add a small amount of cold boiled water to the dry gelatin, 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 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.
Simple banana mousse
5 (100%) voted 1
Sometimes you eat a dish and realize that perfection is in simplicity. Regular foods can be just as delicious as complex dishes. This is just such a simple banana mousse. It doesn't seem like anything special, but it's finger-licking delicious.
Cooking will take you no more than 10 minutes. You don't need any special skills either. Unless you have to beat the whites.
The mousse recipe can be called basic. If you want something unusual, just add cocoa, berries, fruit puree, cottage cheese and much more. And you will get a completely new dish. Other diabetic mousses.
Read about the rules for eating bananas for diabetes.
Banana recipes
Fried or baked bananas have not gained popularity in Europe, but various desserts made from them are universally loved.
The simplest banana mousse can be prepared in just a few minutes. All you need is a blender, milk, cornstarch and sugar.
The average proportions for 1 banana are a glass of milk, 20 g of starch, 2 tablespoons of sugar. If someone likes it sweeter, sugar can be added.
Milk jelly is made from milk - part of the milk is boiled, starch is dissolved in the rest, combined, boiled for several minutes with sugar.
Using a blender, puree the fruits, add milk, and puree again. Place into bowls and place portions in the refrigerator for 2-3 hours. A slightly complicated delicacy recipe.
Instead of milk, use lemon juice; 1 teaspoon is enough for 500 g of fruit mass. Gelatin - 20 g slab. Sugar a little more than half a glass.
While gelatin dissolves in cold water - 1/3 cup per bar, crush the banana with lemon juice.
Sugar is poured into 300 ml of boiling water, completely dissolved, the sweet water is removed from the heat and gelatin is poured in.
Combine the gelatin mixture and banana puree, stir until completely homogeneous.
If the molds are silicone, you can immediately spread the resulting mass onto them; glass or plastic ones must first be coated with butter. The banana mixture should be kept in the refrigerator for at least 8-10 hours before serving.
Presentation – with whipped cream, grated chocolate, ground nuts.
There are many recipes for banana mousse - banana puree can be combined with various ingredients. All tips for making banana desserts begin with one phrase: beat the bananas with a blender. Also, do not repeat constantly - gelatin dissolves in cold water - 20 g - 3/4 cup.
Otherwise, it is impossible to prepare banana mousse - whisking is a bit difficult, and it is almost impossible to achieve the desired lightness.
Curd banana mousse
Ingredients needed for 3 bananas:
- a pack of cottage cheese;
- white from 3 eggs;
- unsweetened yogurt - a glass;
- gelatin;
- salt, sugar, cinnamon.
Dissolved gelatin is added to yogurt, then mixed with sugar and cottage cheese. The mixture is allowed to brew for 15 minutes to half an hour.
Whip the whites with salt with a whisk - very carefully - into a foam, then with a spoon - so that the whites do not fall off, add banana puree. Sprinkle with cinnamon and mix from top to bottom.
First put the curd puree into the prepared molds, then the whipped mixture of bananas and egg whites.
After cooling - this requires at least 6 hours - you can serve. It is usually decorated with a thin slice of kiwi.
Delicious dessert - chocolate banana mousse
For each banana involved in cooking, take 0.5 cups of 30% cream, 2 eggs, 70 g of dark dark chocolate, 30 g of sugar, a teaspoon of banana liqueur.
If you want it stronger or sweeter, you can increase the amount of ingredients to taste:
- First, grind the egg yolks with half a portion of sugar;
- Whip the cream in a blender - it should increase in volume by 1.5 times;
- The chocolate is melted - it is better to do this in a water bath, then it will not burn;
- When the chocolate has cooled slightly, but not too thick, mix it with the yolks and liqueur, carefully add whipped cream;
- Beat the whites with the remaining sugar;
- The chocolate mixture is first mixed with banana puree, and then the whipped whites are very carefully placed into it;
- You can mix - with a spoon, carefully, from top to bottom - but the dish turns out more interesting if the proteins in it are in the form of spirals;
- The resulting mixture is laid out in bowls.
Cooling is enough for 2-3 hours. Tastes like soft chocolate ice cream.
Vanilla banana mousse
Ingredients for 2 bananas:
- 90 g sour cream;
- 2/3 packets of vanillin;
- powdered sugar - 2 tablespoons.
Whipped cream for decoration.
In this recipe, bananas are immediately beaten with vanilla and dissolved gelatin. Sour cream is mixed with powdered sugar.
Both components are laid out in layers in bowls.
After 4-5 hours the dessert is ready.
How to make banana mousse:
- Peel the bananas and puree them. This can be done using a grater, fork or blender.
- Beat the whites. They should be so thick that they shouldn't run or drip when you turn the bowls over.
- Mix bananas, egg whites, lemon juice and sugar substitute in one container.
- Dessert is ready. Leave it in the refrigerator for a few hours to make it even tastier.
Children especially love this dessert. Therefore, by preparing it for yourself, you will also please your kids.
But men don’t like all kinds of mousses (tested on a loved one). Maybe they feel that this food is not as masculine as they would like. Therefore, it is better for a man to cook or for dessert.
Secrets of making banana mousse
- There are several different banana mousse recipes. But the principle of preparation 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!
