Description

This banana mousse is a delicious and very easy to prepare dessert, perfect for any occasion! The recipe is ideal for taking advantage of those ripe bananas that are sometimes forgotten in the fruit bowl. Its smooth and creamy texture, together with the touch of cinnamon and lemon, make it an irresistible treat. In addition, it is prepared in the blink of an eye with the Thermomix®. Serve this mousse well chilled with crumbled cookies for a crunchy contrast. I assure you that everyone will love it!

Ingredients (6 ingredients)

2 piece Ripe banana

200 ml Liquid cream for whipping (35% fat)

50 g Sugar

1 pinch Ground cinnamon

1 cucharada Lemon juice

1 al gusto Toasted cookies

Preparation (5 steps)

Banana preparation

Thermomix® Setting

15 sec/Speed 5

Peel the bananas and cut them into pieces. Place them in the Thermomix glass. Add the lemon juice. Crush for 15 seconds at speed 5 until a smooth and lump-free puree is obtained.

Whip the cream

Thermomix® Setting

3 min/keine/Speed 3.5

Place the liquid cream in the Thermomix glass. Insert the butterfly. Program 3 minutes at speed 3.5, without temperature, until the cream is whipped.

180

Incorporate the banana puree

Thermomix® Setting

10 sec/keine/Linkslauf Speed 2 Reverse

Remove the butterfly. With the spatula, gently incorporate the banana puree into the whipped cream inside the Thermomix glass. Mix with enveloping movements for 10 seconds at speed 2 in the Linkslauf so that the cream does not lose volume.

Prepare the cookies

Thermomix® Setting

5 sec/Speed 6

Place the toasted cookies in the Thermomix glass. Crush for 5 seconds at speed 6 until a kind of sandblasting is obtained.

Assembly and cooling

Take the presentation glasses. At the base, place a layer of crushed cookies. Pour the mousse on top. Cover with plastic wrap and refrigerate for a minimum of one hour to take consistency and be well chilled.

Finished cooking? Great! 🎉

Share your result with the community and download the MixBuch App!

About this recipe

Banana mousse, a simple but charming dessert, reminds me of summer afternoons at my grandmother's house. She always had ripe bananas waiting to be transformed into something delicious. Although she didn't use Thermomix®, the spirit of this recipe, to take advantage of what we have on hand and create something special, is the same. The ripe banana is the undisputed star. Its natural sweetness, intensified by ripening, provides the flavor base for the mousse. It is important that they are well ripe, almost with brown spots, so that the mousse has the perfect texture and sweetness. Lemon juice, although it seems like a minor ingredient, is crucial. Not only does it prevent the banana from oxidizing and turning brown, but it also provides a touch of acidity that balances the sweetness of the banana and enhances the other flavors. Ground cinnamon adds a warm and spicy note that perfectly complements the banana. Liquid cream for whipping, with its high fat content, is responsible for the creamy and airy texture of the mousse. Sugar, although it can be adjusted to taste, helps stabilize the whipped cream and enhance the sweetness of the banana. To whip the cream in the Thermomix®, it is essential that it is very cold. If possible, also cool the Thermomix® glass for a few minutes in the freezer. The butterfly is essential for the cream to whip evenly and without overbeating. Monitor the process closely, as the whipping time may vary depending on the ambient temperature and the cream. If the cream is overbeaten, it will turn into butter. If this happens, don't worry, you can use it for another recipe. When incorporating the banana puree into the whipped cream, it is crucial to use enveloping movements and the Linkslauf of the Thermomix®. This will prevent the cream from losing volume and the mousse from becoming heavy. If you want a vegetarian version, this recipe already is. For a vegan version, you can replace the liquid cream for whipping with coconut or soy vegetable cream, making sure it is suitable for whipping. As for the spices, you can experiment with other options such as nutmeg, ground ginger or even a touch of cardamom. You can also add a splash of rum or banana liqueur for a more adult touch. To serve the mousse, you can use individual glasses, small glasses or even a large bowl. The crushed cookies at the base provide a crunchy contrast that complements the smooth texture of the mousse. You can use toasted cookies, María cookies or even chocolate cookies. You can also add other toppings such as chocolate chips, chopped nuts or a little sprinkled cinnamon. The banana mousse can be prepared in advance and stored in the refrigerator for a maximum of two days. It is important to cover it with plastic wrap to prevent it from drying out. If you prepare it in advance, the texture may change slightly, but it will still be delicious. You can also freeze the mousse, although the texture may be affected when thawed. In this case, it is best to consume it directly frozen as an ice cream.

Smooth Banana Mousse

Save recipe

Trial expired

Description

Ingredients (6 ingredients)

Preparation (5 steps)

Banana preparation

Whip the cream

Incorporate the banana puree

Prepare the cookies

Assembly and cooling

Finished cooking? Great! 🎉

More images

About this recipe

Created by

Tags

Allergens

ALL features in the app

Similar Recipes

Delicious creamy strawberry and jelly dessert

Multicolor Jelly with Peach Cream

Creamy No-Bake Coffee Flan

Fluffy Egg White Flan

Delicate Eggless Vanilla Flan

Egg Custard with Creamy Condensed Milk

Creamy Pineapple Flan

Delicious Homemade Neapolitan Flan