Yaki banana mousse

Ingredients

• 3 ripened bananas - sliced
• - Ingredients A -
• 15g lemon juice
• 1 tbsp maple syrup
• 4 tbsp brown sugar

• 330ml milk
• 50g mascarpone cheese
• 140ml heavy cream - beat until soft peaks form
• - Ingredient B -
• 50ml water
• 10g gelatin

For the top jelly:
• 20g brown sugar
• 1/2 tbsp water
• 100ml lukewarm water
• 1/2 tbsp maple syrup
• 3g gelatin powder
• 30ml water

Instructions

• 1. Lightly drizzle oil in a frying pan over medium heat. Place banana slices in the pan and cook for 1-2 minutes on each side until lightly browned. Add all the ingredient A (lemon juice, maple syrup, brown sugar) and let cool down.
• 2. Add cooked banana, milk, mascarpone cheese in your blender and juice it all. Transfer into a medium bowl.
• 3. Add lightly whipped cream into banana mixture and mix them to combine evenly.
• 4. In a microwave-safe case, put 50ml water, gelatin (ingredients B) and micro-wave it for about 15 seconds. Remove from the microwave oven and mix it to melt the gelatin.
• 5. Pour the gelatin mixture into the banana mousse mixture and mix well. Spoon the mixture into your dessert serving cups. Chill for about 3 to 4 hours or until set.
• 6. When the mousse has set, start making grenadine jelly on top :
• -a- In a small milk pan, combine brown sugar and bring to boil. Add lukewarm water into the milk pan little by little. Then add maple syrup to mix. Set aside.
• -b- In a micro-wave safe cup, add 30ml water and 3g gelatin. Micro-wave for 10 to 15 seconds, remove from the micro-wave and mix well to melt the gelatin.
• -c- Add the gelatin mixture into jelly mix (the one from 5a) and mix well.
• Pour the jelly mixture over the firm yaki banana mousse.
• 6. Refrigerate again until set.
• Adjust the sweetness according to your taste.

https://www.atelierlalune.com/2017/03/yaki-banana-mousse/

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