Why prepare a banana mousse?
At home, it is widespread to find bananas since it is a reasonably economical fruit, which everyone can access in the market, it is also rich in various nutrients which are essential for the well-being of our body.
When preparing this delicious dessert following the step by step that indicates the recipe, the acidity of the orange will feel balanced with the sweet that contains the banana; this mixture turns out to be quite lovely when trying it.
The above is what I precisely highlight of the recipe, and therefore, I dare to recommend it, not only for the little ones in the house but also for those who enjoy new preparations.
What is the origin of the mousse?
The mousse is a dessert of French origin that means “foam” of this receives precisely its name since to prepare it requires the elaboration of a cream based on the egg yolk mounted to snow stitch or whipped cream. In our recipe, the option I chose was precisely the last one. However, both are very rich.
Currently, this mousse found in various flavors, such as chocolate, coffee, vanilla, and of course, it can be made with natural fruit.
When making this dessert it is essential to keep in mind the following tips
- When whipping the cream or the egg yolks, it is necessary that it be continuously done, with the same speed and only for two minutes to prevent it from being cut.
- Peel and chop the bananas at the exact moment of making the recipe so that they do not turn black, oxidize, and affect the color of the preparation.
- Once you have both mixtures, the banana and the cream (you can see in the step by step of the preparation), it is necessary to stir with enveloping movements to make it homogeneous and uniform.
How to make banana mousse
I hope you enjoy this delicious banana mousse; I also recommend you prepare chocolate dessert.Receta original en Español
- 4 bananas
- 300 ml of milk cream.
- ¼ cup of orange juice
- 2 tablespoons brown sugar
- ½ tablespoon vanilla extract optional.
- Pour the cream in a bowl with a spoonful of sugar and using manual rods or with a blender begins to beat at low speed, steadily and only for two minutes to prevent it from cutting. To verify that it is ready, you can turn the container and notice that the cream mixture does not fall out. Reserve.
- Chop the sliced banana and add it to the blender or a food processor along with the remaining sugar, orange juice, and vanilla extract. Beat until the mixture is creamy.
- Add the banana puree to the cream and stir with enveloping movements until uniform.
- Serve the mixture in different molds, glasses or containers put them in the refrigerator for an hour or two so that it acquires a good texture and is cold to consume.