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Dans la lune

March 23, 2017

Yaki banana mousse

Yaki banana mousse

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Persons
150
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.
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