Banana Mousse Recipes

COFFEE-BANANA MOUSSE

Steps:

• Put a metal bowl and metal beaters in the refrigerator to chill for at least 15 minutes.
• Melt marshmallows and coffee together in top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Stir banana and vanilla extract into marshmallow mixture; set aside to cool.
• Pour cream into the chilled bowl and beat using electric mixer with cold beaters on high speed until stiff peaks form. Gently fold whipped cream into marshmallow mixture until well incorporated. Spoon or pipe mixture into small dessert dishes; garnish with chocolate shavings. Refrigerate until chilled, at least 30 minutes.

BANANA MOUSSE

Steps:

• Place milk, sugar, vanilla, and banana in blender. Process for 15 seconds at high speed until smooth.
• Pour mixture into small bowl and fold in yogurt. Chill.
• Spoon into 4 dessert dishes and garnish each with 2 banana slices just before serving.

BANANA MOUSSE (EASY 4 INGREDIENT RECIPE)

Steps:

• Peel, slice the bananas and add them to a blender jar together with the honey. Also add 3 to 4 drops of lemon juice so that the bananas do not get discolored.
• Blend the bananas to a smooth puree. Make sure that that there are no chunks in the puree.
• Now, add the fresh cream to the pureed bananas.
• Pulse the blender 6 to 8 times so that the cream is evenly mixed with the bananas.
• Now, pour the mousse mixture in small individual serving bowls or small glasses.
• Cover them with a lid or aluminium foil and refrigerate for 3 to 4 hours or overnight for the mousse to completely set.
• Serve eggless Banana Mousse with some whipped cream, banana slices or grated chocolate.

BANANA MOUSSE

Steps:

• Place milk, sugar, vanilla, and banana in blender.
• Process 15 seconds at high speed until smooth.
• Pour mixture into a small bowl; fold in yogurt.
• Chill.
• Spoon into 4 dessert dishes; garnish each with 2 banana slices just before serving.

BANANA MOUSSE WITH CARDAMOM CREME ANGLAISE

Steps:

• Crush cardamom seeds with the back of a heavy knife and combine, outer shells and all, with cream in a saucepan. Bring to a boil, cover and simmer for 10 minutes. In top of a double boiler whisk yolks with sugar until sugar dissolves. Cook eggs over simmering water, whisking constantly, until thickened. Remove from heat and gradually strain cream into yolks, whisking. Pour sauce back into top of double boiler and cook, stirring constantly, for 10 minutes until thickened. Temperature of sauce should not exceed 165 degrees F or it will curdle. Remove sauce from heat and continue to stir for 3 minutes to cool. Strain into a clean bowl and cool to room temperature, stirring frequently. Cover and chill.
• In food processor combine banana and sugar and puree. Scrape puree into a bowl and gently fold in whipped cream. Cover and chill 1 to 2 hours. To serve, mound mousse in centers of 4 dessert plates. Pour some cardamom sauce around and serve immediately, garnished with mint.

MAGIC MOUSSE

Steps:

• Place the bananas, avocados, cocoa powder and maple syrup in a blender or food processor. Process on high speed until smooth and creamy, about 1 minute. Divide among 4 glass jars and refrigerate until set, 30 minutes to 1 hour. Top with the fresh raspberries and a sprinkle of pink peppercorns and serve.

CHOCOLATE BANANA MOUSSE

Steps:

• Combine chocolate, 1/4 cup of milk and sugar replacement in top of double boiler. (Chill remaining milk in freezer.)
• Cook and stir over simmering water until chocolate melts. Pour small amount of hot chocolate mixture over egg yolks and beat well. Pour egg mixture into chocolate mixture on top of double boiler. Stir in salt.
• Cook and stir until mixture thickens. Cool completely. Scrape cold or slightly frozen milk into mixing bowl and beat until very stiff. Fold chocolate mixture into stiffly beaten milk. Fold in vanilla and banana slices.
• Spoon into mold, freezer tray or individual cups and freeze until firm.