Strawberry Banana Mousse Recipes

STRAWBERRY MOUSSE

Steps:

• Add the contents of the jelly packet to a large heatproof bowl, pour 1 cup of boiling water over the jelly crystals, and stir with a fork until the jelly crystals have dissolved.
• Chill the jelly in the refrigerator until it is the consistency of unbeaten egg whites.
• When the jelly is partially set, add the 11/2-13/4 cups of well-chilled evaporated milk, the orange zest and the Cointreau. Basically add 11/2-13/4 cups of liquid, so 11/2-13/4 cups of evaporated milk if you are NOT adding Cointreau. And if you are adding Cointreau, reduce the quantity of evaporated milk by the amount of Cointreau added.
• Beat the mixture with an electric beater until it is light and fluffy, fold in the cream and most of the strawberry slices. Reserve some strawberry slices for garnish.
• Spoon the mixture evenly into 8 parfait glasses or dessert dishes. If you use smaller glasses, you may well have enough for 10 serves. It looks more elegant in parfait glasses.
• Chill the mousse for several hours, preferably overnight.
• Just before serving, dust each parfait glass with sifted icing sugar (optional), top with several slices of strawberry and serve immediately.
• Chef's Note: Fruits vary enormously in how much moisture they contain, so when it comes to deciding how much liquid to add (i.e. the evaporated milk and the Cointreau) be mindful of this. Since posting this recipe, having not used this recipe for a while, I made this mousse and for the first time added black cherries. The mousse still tasted delicious, but the cherries being a lot heavier than strawberries sunk to the bottom - not a major problem; I still made sure that the mousse and cherries were evenly distributed between the parfait glasses. But because the cherries had a lot more moisture in them than do strawberries, the consistency of the mousse was not as thick as I should have liked. So I have amended the total quantity of liquid to 11/2-13/4 cups Originally, I had specified TWO cups of liquid. It's probably better to err on the side of adding a little less liquid - but it really does depend a lot on what fruit you are adding.

STRAWBERRY BANANA SMOOTHIE

Steps:

• Combine the yogurt, bananas, strawberries, wheat germ, and honey in a blender; blend until smooth, about 1 minute.

CHOCOLATE BANANA AND STRAWBERRY MOUSSE

Steps:

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

STRAWBERRY BANANA YOGURT SMOOTHIE

Steps:

• In a blender, combine all of the ingredients; cover and process for 30-45 seconds or until smooth. Stir if necessary. Pour into 2 chilled glasses; serve immediately.

EASY STRAWBERRY-BANANA SMOOTHIES

Steps:

• In blender, place ingredients. Cover; blend on high speed about 30 seconds or until smooth.
• Pour into 2 glasses; serve immediately.

FRESH STRAWBERRY MOUSSE

Steps:

• Crush strawberries; drain and reserve juice. Set berries aside. Add enough water to reserved juice to measure 3/4 cup; pour into a saucepan. Bring to a boil. In a small bowl, combine gelatin and sugar; add boiling juice mixture and stir until gelatin is dissolved. Cool completely. , Stir in crushed strawberries. In a small bowl, beat cream until soft peaks form; fold into berry mixture. Return all to the bowl. Cover and refrigerate for several hours or overnight. Before serving, beat until fluffy.