We are preparing banana desserts. Banana mousse: tasty, sweet, easy to prepare Description of dessert with mousse and banana

Crocus 1: Prepare banana mousse.

Banana mousse can be prepared in different ways and with different ingredients. We prepare this way - for the cob we’ll take a blender, and then we’ll chop the bottom. We peel the bananas using the skins and usually medium-sized scraps. Transfer them to a blender bowl with vanilla zest, lemon juice and honey. If you are not a fan of honey, you can add some honey instead. Now, turn on the blender and continue for 20-30 seconds. Grind the mixture and add to the tops, and then beat again with a blender for 10-15 seconds. I take the bottom again, and at the same time take the eggs and the bottle from it. We need to strengthen the whites from the beetles, more importantly, if you infuse the whites carelessly, then they will clump badly. Using a mixer or blender, mix the whites into a thick white foam. Add banana-honey butter to a plate filled with protein foam, lightly mix and pour the mousse into bowls, which are placed in the refrigerator for 20 minutes, so that the mousse cools and thickens.

Lesson 2: Prepare and serve banana mousse.

When the lasas are ready, decorate them with grated chocolate chips and serve. Banana mousse is even more savory and has a subtle honey taste, which makes it suitable for both adults and children. This personal dessert can be prepared for Christmas Eve. Delicious!

Instead of egg whites, you can use other foam fixatives, such as gelatin and agar. Sometimes semolina is also used as it swells and allows it to reach a similar level.

The finished dessert can be decorated with grated pechivo, beaten tops, sliced ​​peas or berries. Either with banana scraps or crushed leaves.

Instead of bananas, or in the company before them, other fruits and berries will go. And instead of lemon juice, you can add a pinch of citric acid.

Egg harvesters can be used for other herbs.

This mousse can be used as a filling for cakes and pies.

The recipe can be changed and mousse can be prepared with kefir, sour cream, milk, thickening agent, etc.

Banana mousse is a light dessert, delicate and flavorful, like cold. The wine smells deliciously of tropical fruits, not at all boring, although sweet. Behind the relish and consistency, the mousse is similar to bird's milk, just as ungodly and porous.

Secrets of making banana mousse

1. Find a bunch of different recipes for banana mousse. But the cooking principle remains unchanged: beat the bananas in a blender, then add zukor or powder to the puree, as well as beaten tops or sour cream. In order to ensure that the dessert is in good shape, add thickened gelatine or beaten chicken egg whites to the mixture.
2. The most delicious banana mousse comes out with added tops - the stench is obligatory but has a maximum fat content of 30%. The tops hold their shape miraculously and give the dessert a soft, even delicate relish. If you replace them with sour cream, the mousse will be less windy, less bitter, and have an unattractive aftertaste. Before that, when whipped, sour cream can become disintegrated and become rare.
3. As a snack maker, it is better to vikorize gelatin, which quickly “shops up” the food sumish and does not allow the dessert to become dangerous when caught. If you still want to substitute whipped egg whites with gelatin, you will need to ensure that the eggs are absolutely fresh, even if the smell does not respond to heat treatment.
4. As you know, bananas darken when they come into contact with sour, so I add barvnik to the mousse - a common grub, which you and your children are not allergic to. In this case, one pinch of yellow barnberry prepares the mousse with a delicious banana color, which looks even more appetizing on the table.

Definitely pamper yourself and your loved ones with aromatic banana mousse, especially since it’s as easy as pie to prepare and leave satisfied for the whole day! The wine perfectly shapes and is very tasty. Yogo can be served as a creamy dessert or as a cream for a cake. The only thing that doesn’t work is to pay attention to calories, you want banana mousse to be light, but not at all dietetic!

warehouses

• bananas 2 pcs.
• lemon juice 1 tsp.
• 33% tops 180 ml
• Cucumber powder 1-2 tbsp. l.
• gelatin 2 tsp.
• boiled water 3 tbsp. l.
• grub barvnik 1 crack.

How to prepare banana mousse

A heavenly dessert with an added aroma and a delicious banana taste.

Note

For mousse you can add 1/3 tsp. vanilla zucru or vanillin on the tip of a knife - the dessert has a spicy, slightly sweet aroma.

Banani are even browner fruits. The stench is similar to living substances, which are necessary for a healthy body. The simplest way to include them in your diet is to regularly use little “boomerangs”. To add to the natural look, you can add bananas to dessert.

Ideal for big and small

You like the idea of ​​using bananas as the main ingredient of the tender mousse. The result is a life-giving and healthy dessert that is ideal for older children. The stench survives more than fruits without the primus of fathers.

Before speaking, there are recipes in which sweet watermelon is added to bananas, having previously prepared the egg-watermelon mixture from it. If you're happy, experiment, experiment! The decals seem to be unconventional, at first glance, the products give a dull result.

Well, in the meantime, let’s put down experiments and ferocious respect for banana, which is light in Vikonanna, but is also flavored with high, savory fruits. Let's go!

Banana mousse Eggless

Ingredients:

• Banani – 500 grams (3-4 pieces).
• Tops – 300 ml.
• White tsukor – 75 grams.
• Lemon juice

1. Before preparing lashes such as banana mousse, remove the skin from the banana. Cut the peeled plaid into thin bowls. To remove the darkening of the fruit, pour lemon juice over it.

2. Place the mixture in a blender and mix until a thick puree is obtained. Save the butter so you can use it later.

3. To complete, pour the tops into a bowl with a manual or electric whisk (with the rest flowing) and begin beating thoroughly. If you are ready for the soup, add the zukor step by step, adjusting the cob mixture to prevent the mixture from falling off. You know that the tops are ready, because, having poured the cup, you will notice that the stench does not wag.

4. Mix the prepared ingredients carefully so that the ingredients are mixed without mixing until the mixture reaches a uniform consistency. If you want, add some vanilla to the banana mousse. Give the dessert a special flavor.

5. Divide the mixture into molds, cups or flasks and place in the refrigerator for at least two years. In just one hour, the miraculous foam will have the correct texture and consistency, and will also be acceptably cold. You can add flavor to the banana mousse by adding chocolate chips, syrup or small pieces of fruit.

Don't seal the cake with mousse

Gentlemen love to spend an hour in the kitchen, bubbling assorted pastries and cakes. Maistrins respect that these herbs have a calming therapeutic effect. And if you add banana mousse for the cake to them, the whole homeland will be captured!

And while the fruit with Malaysian roots has a lot of “supers” (raspberries, currants, hawthorn, cocoa and other gifts of nature), our vitamin hero competes. You can add any cake (for example, vanilla). As it seems, you don’t seal the cake with mousse.

There is only one mind: prepare what is required, without giving up on your soul, carefully adjusting to the proportion. Only then it will turn out sweet like a khmara, sweet like a kiss, tender like a dotik mousse. Choose the dishes correctly: you must make sure that the dishes are deep enough to accommodate the foam for which everything is made.

Among the endless recipes for sweets and favorite bananas, you can always find the one that suits you.

Licorice foam for cakes and dough.

Banana mousse for the cake is used to decorate the cake and fill it between the balls (cake layers) of the cake.

Ingredients:

• Banani – 3 pieces.
• Tops - 300 ml (dry tops, fat content less than 20%).
• Gelatin – 2 tsp. gelatin powder.
• Water – 150 ml.

Gelatin needs to be diluted in water: let it sit for 20 minutes until it swells.

Chop the fruit, place in a blender, and puree until smooth. Beat tops. Mix fruit puree and tops in a deep bowl.

Add 70 g of turmeric to the sloppy gelatin and heat until the grains break up (do not bring to a boil!). Then you need to carefully combine the gelatin mixture from the mixture of tops and puree and beat with a mixer.

Place the cake in the refrigerator for 3-4 years. Hurray, you can have some food!

Syre + banana

Bananas are not compromised for their value, nor is the popular fermented milk product – cheese. Mix it with calcium, which is easily absorbed, and softens the brushes (children love brown!). When eaten with a foreign fruit, it comes out with an unusual, subtle taste that is impossible to resist!

Mus "Smugasty flight"

Let's call it that way.

Ingredients:

• A pack of siru wagoi 200 grams.
• Two bananas, medium size.
• Milk - three quarters of a bottle.
• Cocoa powder – 1 tbsp. spoons.
• Vanilla (to your taste).
• We prepare the balls that come together in the blender.

1. Chocolate: syrup + cocoa + banana.
2. Vanilla: syru packs + banana + vanilla.

The white ball is placed more generously than the black one. Now, carefully place a white ball into a serving cup with a spoon, then draw colors until the container is full. Cover the top of the dessert with a snowy licorice coating. Chocolate shavings decorate your pinna “kuchuguru” and add relish. Delicious!

It’s impossible to know a person without loving malt. Licorice helps people become happy and kind, but everything has its own price. The main side effect of malt intake is on the last centimeter of the waist. Nowadays, low-calorie, low-calorie, low-diet malts have become fashionable. Banana mousse has become one of the most popular desserts. These winds are so sweet that the day is merrily, and the mood is positive and does not harm the figure at all.

Features

Everything is brilliantly simple, and most people rarely ask about the appearance of simple speeches. So, like the mousse, the food comes out rarely and deliciously! This is a luscious story that took place in France, and is knitted with mayonnaise by a famous French artist.

The property of the winemaker of these lassoches was ruined without any hope of knowing. The first evidence of such a product, yak mousse, dates back to 1894. At that time, snacks made from beaten fish and vegetables thickened with gelatin became popular in France. Such a product cannot be called a dessert.

For just over a decade, Henri Toulouse-Lautrec produced “Chocolate Mayonnaise,” which became the ancestor of all modern mousses. The artist beats the chocolate and egg whites to a smooth, firm consistency. This dessert is deeply rooted in the culinary traditions of France. Today on the menu of the French leather cafe you will find the canonical Mousse au Chocolat, creations based on the recipe of Toulouse-Lautrec.

Throughout the 20th and 21st centuries, the recipe for mousse was changed, transformed, new ingredients were added, supplemented and perfected. Today, preparing yarrow mousse is considered to be the pinnacle of confectionery mastery.

Technology and fine preparation

What bi recipe for musu without choosing a pastry chef, The technology for preparing this dessert is unchanged and is always subject to a strict sequence of actions.

1. Preparation of gelatin. At this stage, it is important to prepare the gelatin correctly: for this you need to pour the dry gelatin with a small amount of boiled cold water, mix thoroughly and let it swell for 30 minutes. The water has minimal consistency, and fragments of it can destroy the structure of the dessert. The soggy gelatin needs to be brought to a boil, stirring constantly, and then left to cool.
2. Preparing the base. To prepare the perfect mousse, it is important to refine the product and bring it to a smooth puree.
3. Pina basis. At this stage, it is important to identify the ingredients that will make the mousse light and fluffy. You can beat egg whites, fatty tops or banana pulp to a light consistency. The banana for preparing mousse must be as soft as possible, but without black spots, because of the stench, and do not allow the pulp to be beaten from the meat. In addition, it is very important to carefully peel the banana. After skinning, it is necessary to remove all the “lint” that may be on its surface, the fragments of the stench will easily be removed.
4. Main stage. At this stage, it is necessary to thoroughly beat the base with a mixer, continue beating, gradually fold in the whites and continue until a firm, firm peak is formed. Then pour in the gelatin, cooled to room temperature and mix carefully. In order to prevent the gelatin from settling on the foam, you need to pour it in with a thin stream and stir lightly with a wide silicone spatula in smooth circular motions directly from the bottom onto the surface of the mixture.
5. Refrigeration. The masa that comes out needs to be poured into the mold and put in the refrigerator until completely chilled.

Recipes

Banana is a product that can easily be combined with a large number of other components.

In order not to get lost in all this complexity and not to worry about choosing a really good mousse recipe, be sure to choose from the previous options.

Vershkovo-bananovy

One of the classic variants of mousse is vershkovo-banana.

For this preparation you will need:

• 3 bananas;
• 200 milliliters of tops;
• 2 tablespoons of sugar powder;
• 1 spoon of vanilla;
• juice of ½ lemon.

Peel the banana, cut into slices, pour in lemon juice and grind until smooth puree is obtained. Cool the tops together with cucumber powder and beat until stiff peaks form. When the beer is ready, add banana puree and mix thoroughly. I’m ready to put the masa into bowls and serve immediately.

In order to make such a dessert at a later time, you need to combine the prepared foam with gelatin soaked according to instructions and cool.

Banana and plum

In order to keep your loved ones healthy and joke about the exotic, it is enough to know a non-traditional interpretation of traditional speeches. For example, you can please them with an original dessert made with bananas.

To prepare banana and plum mousse, you will need:

• 2 stiglih bananas;
• 600 g zliv;
• 1 stick of cinnamon;
• 150 g cucru;
• 10 g gelatin.

Soak the gelatin in a minimal amount of water according to the instructions. Peel the plums with a brush, spread on a sheet and bake in an oven heated to 180 degrees for 10 minutes. Then place them in a blender bowl, add bananas and beat until smooth puree is obtained. The masa that has come out must be combined with gelatin, add the zuccor and beat a few more berries until the zuccor is broken up.

When the puree is ready, add cinnamon and bring to a boil over low heat, pour into the mold and cool until completely chilled.

Syrry mousse with banana

This is a childish version of the dessert, the scraps in its preparation are not cured with zukor or other sweeteners.

To prepare cheese mousse with banana you will need:

• 200 g siru;
• 2 stiglih bananas;
• 200 ml tops of fat content 30%;
• juice of ½ lemon.

The cheese must be rubbed through a fine sieve and carefully blended with a blender with a puree attachment. If the cheese is dry and poorly pureed, you can add 2-3 tablespoons of tops.

The banana must be peeled from the skin and bottomings, cut into thick slices and puréed with a blender until smooth. In order to prevent the banana pulp from darkening, it is necessary to pour in lemon juice and mix thoroughly.

The tops must be beaten with a mixer until stable peaks are achieved. While beating, add syrup and banana puree in small portions. Beat until smooth.

This version of the mousse is prepared immediately before serving, the leftover wine does not interfere with the base, which means it will quickly lose its shape. In order to make such a mousse in advance, just soak the gelatin according to the instructions, then add it into the tops together with the cheese and banana.

You can learn more about how to prepare banana mousse from the following video.

Banana mousse I wanted to cook it for a long time, and it took me a while to get my hands on it. To say that this is delicious is to say nothing. If you love different kinds of jelly, you will definitely like this dessert. Having bought a bunch of bananas for days, I began to think about how to cook better with them and thought about banana mousse. I started searching on the Internet for a similar recipe.

It turns out that there are plenty of banana mousse recipes on the Internet. Among them, recipes such as cheese-banana mousse, chocolate-banana mousse, midnight-banana mousse, vershkovo-banana mousse, banana mousse with proteins, with gelatin are very popular.

Since I was preparing it first, I decided to try preparing a simple classic banana mousse with gelatin based on sour cream for the cob, without adding additional ingredients.

The banana mousse has the same consistency as I prepared, thick, springy like jelly, and at the same time more fluffy, with bubbles of wind. This banana mousse can be prepared as a delicious dessert, or it can be used as a dessert.

First, I suggest you take a look at my option on how to prepare Banana mousse Pokrokovo with photo, and then other recipes for banana mousse that I found on the Internet.

Ingredients:

• Gelatin - 25 gr.,
• Water - 50-70 ml.,
• Sour cream 20% fat - bottle,
• Zukor - 4 tbsp. spoons,
• Vanillin - half a sachet,
• Banani - 2 pcs.,
• Lemon juice - 1 teaspoon,
• For decoration: chocolate and mint

Banana mousse - recipe

The preparation of banana mousse begins with the preparation of gelatin. Place the shortened gelatin in a small bowl.

Fill with hot water at a temperature of 80-90C. Stir. As a rule, gelatin breaks down immediately. Let the youma cool down to a temperature of 35-40C.

Time to prepare the other ingredients for the banana mousse. Place the required amount of sour cream in a bowl or in a bowl (in the case of sour cream).

Add vanilla.

Vsipte tsukor.

Using a blender, or even a mixer, mix the sour cream, sugar and vanilla.

Peel the bananas from the skin. Cut them into circles.

Add whipped sour cream. Add fresh lemon juice or lemon concentrate. In addition, banana mousse adds sourness, resulting in a light color, due to the fact that the acid over-oxidizes and darkens the bananas.

Since at the first stage of preparing the butter you could quickly use a mixer or blender, now, in order to transform all the ingredients into one mass, we need a regular blender. Using a blender, puree the bananas and sour cream until smooth.

The banana mousse base is ready. Pour in gelatin until cool.

Beat all the components again.

The banana mousse is ready, but you just need to let it cool and freeze.

Pour it into bowls, small flasks, and drinking bowls. Place it near the refrigerator. As soon as some of its surface becomes thick, you can check that it is ready. To make the banana mousse even more appetizing, before serving, decorate it with grated chocolate, fondant or glaze, peas, mint leaves, or banana circles. Enjoy your appetite. I will be glad that you enjoyed this recipe for banana mousse and will benefit from it.

Banana mus. Photo

Chocolate and bananas are considered classic dishes in cooking. Cocoa is a wonderful addition to the banana flavor of dessert.

Ingredients:

• Cocoa powder – 1 tbsp. spoon,
• Banani – 2 pcs.,
• Tsukor - 3-4 tbsp. spoons,
• Tops 30% fat - 200 ml.,
• Gelatin - 20 gr.,
• Proteins - 2 pcs.,
• Sil - sliver

Chocolate banana mousse - recipe

Pour the tops into a bowl. Beat them with a mixer until they form peaks. Dissolve gelatin in 70 ml. hot water. Let the gelatin cool. As soon as it becomes warm, you can continue to work with it.

Beat the whites vigorously with a pinch of salt until the cream forms. Details bananas. Add zukor, bananas, cocoa powder and gelatin to a bowl with beaten tops. Stir. Add|add| beaten whites. Stir the masa again.

Pour into ice cream bowls. Place it near the refrigerator. Serve dessert after getting caught.

A true vitamin bomb can be called cheese-banana mousse. And this soup is prepared from simple ingredients.

Ingredients:

• Banani – 2 pcs.,
• Sir - 100 ml.,
• Tsukor - 4-5 tbsp. spoons,
• Tops or sour cream - 3 tbsp. spoons,
• Honey - 1 teaspoon,
• Vanilla zukor - 1 sachet,
• Chocolate for drinking - 10-20 g.

Syrah-banana mousse – recipe

Peel the bananas and cut into circles. Place the yogurt in a bowl. Add sire, tsukor, vershki, vanilla and honey. Using a blender, beat all ingredients. Place the dessert next to the bowl. Grate it with chocolate.