banana mousse with caramel

Nov
2012
29

posted by on pastries and cakes, ice cream and parfaits, recipe

5 comments

dolce-banane150x150

A glass of banana mousse with caramel is a sweet suitable for all seasons, but in this rainy period of the year it is really suited to comfort the souls and give a ray of sunshine in our thoughts!

Bananas are a fruit available during the whole year  without any exploitation of nature, but when I eat this fruit I think at the summer, the hot countries and the good weather, and then the aromatic notes of cinnamon in this mousse helps me to warm up my thoughts even more. So behind an opaque window for the  droplets of a thunderstorm, we enjoy this sweet-mousse dreaming our next holidays in a warm country!

banana mousse

ingredients for 6 glass:

  • 250gr whipped cream 35% fat min.
  • 6 digestive integral biscuits
  • 3 mature bananas
  • Juice of ½ lemon
  • 2 sheets of gelatin
  • 80 gr white sugar
  • 20 gr maize starch
  • 1 teaspoon of cinnamon

for the caramel:

  • 200gr white sugar
  • 3 tablespoons of cold water + 10 of boiling water

banana mousse

To begin soak the gelatin in cold water, then in the blender add the pulp of the bananas and the lemon juice, reduce to a puree.

In a saucepan on low heat add the mashed bananas, starch, cinnamon and sugar, and  with a whisk  turn continuously until you get a very dense cream, it’s ready when the whip will stand up alone in the compound. In this step, the pulp of the banana will tend to darken.

Let cool the cream turning it continuously. When it reaches 25/30°C add the gelatin and let it dissolve continuing to turn.

Apply the film at contact with the cream and put in the fridge to cool.

In another saucepan, put the sugar for the caramel, the sugar layer must be not too high, add 3 tablespoons of cold water and place on the stove over low heat, let it go without ever turning, the caramel will be formed by passing through several stages: first the sugar will tend to dissolve, then return to solidify and finally start to turn brown and caramelize itself.

When everything is dissolved and caramelized, start to add the boiling water, a tablespoon at a time and turn vigorously to mix well. Pay attention to the sketches!

Per me 10 cucchiai di acqua sono sufficienti ad ottenere un caramello liquido ma denso, tenete presente che una volta raffreddato si rapprenderà ancora.

For me, 10 tablespoons of water are sufficient to obtain a dense caramel, but remember that when it’s cold the caramel becomes more dense.

While the caramel cools and our cream is in the refrigerator to reached the right temperature, whip the cream firmly, and then add it to the banana cream, stir from bottom to top. Put it in the fridge for 5 min.

Now we can assemble our glasses: at the bottom of each glass chopped a biscuit and pour over it a tablespoon of caramel. With the pastry bag insert the cream and cover with another caramel (use the caramel only when it’s cold!), sprinkle with cinnamon or cocoa powder and decore with slice of banana and stick of dark chocolate with caramel grains!

Enjoy!

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5 comments

  1. lilla

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