Banana Mousse with Orange

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Bananas blended with orange juice and brown sugar, folded into whipped cream. No cooking and no gelatine, and an hour in the fridge. Serves four.

Prep Time10

Chilling1

Total Time1 10

Course: Dessert

Cuisine: Colombian

Keyword: banana mousse

Servings:

Calories: 237kcal

Author: Angela Giraldo

Ingredients

4 bananas very ripe: the browner the better for flavour
300 ml heavy cream cold, straight from the fridge, or it will not whip
¼ cup orange juice keeps the banana from browning as well as adding flavour
2 tablespoons brown sugar one for the cream, one for the banana
½ tablespoon vanilla extract optional

Instructions

Pour the cold cream into a bowl with a spoonful of the sugar and start whipping, with a hand whisk or beaters, until it holds soft peaks.
Peel and chop the bananas and put them in the blender or food processor with the rest of the sugar, the orange juice and the vanilla. Blend to a purée.
Add the banana purée to the cream and fold it in gently until the mixture is even.
Spoon it into moulds, glasses or bowls and refrigerate for an hour before serving.

Notes

Cold cream whips and warm cream does not: the fat has to be solid enough to trap air, so the cream, the bowl and the beaters all do better cold. Stop at soft peaks rather than stiff ones, because folding in the banana purée will thicken it further and over-whipped cream turns grainy on its way to butter. Fold rather than stir, or the air comes straight back out. The orange juice is doing two jobs, adding acidity and slowing the browning of the banana, which is also why very ripe bananas work best: they are sweeter and their colour matters less.

Nutrition