banana puree mousse

[yoshka]

does anyone has a good recipe for a banana puree mouse? any help would be appreciated. thanks in advance

[chefpeon]

If you go to Google, and type in "banana mousse" you get LOTS of results.......

[sugarseattle]

any sort of fruit mousse would do...just sweeten the puree with a little sugar, add some gelatin, and when the banana is partially set, fold in whipped cream.

[Tri2Cook]

I use...

1 part banana puree + 4% lemon juice + banana liqueur to taste (or not if you prefer)

...mix in...

meringue: .5 part egg whites and .25 part sugar cooked to 120c with a little water + soaked, melted gelatin sheets at 4%

...then mix in...

1 part cream, soft whipped

All amounts by weight based on the banana puree. You may need to adjust the sugar up or down a bit based on your puree and preference.

[yoshka]

thank you all. I really appreciate your responses.

[HQAntithesis]

Wouldn't it be cool to use, in place of the banana puree, a caramelised banana flambe puree? Maybe something like, caramelise some sugar, deglaze with butter, add diced banana and sautee, flambee with some rum, process to a puree while still hot, add the gelatin, let cool then add whipped cream.

I guess it would go something like:

100g sugar

50g butter

500g diced banana

80-100g rum

Vanilla (optional)

12g gelatin (150 bloom) soaked in 60g water

500g whipped cream

So the method goes:

Caramelise the sugar to a deep caramel.

Add the butter and then diced bananas. Cook over medium heat 4-5 minutes.

Add rum and flambe.

Let cool slightly then puree. Reweigh 500g then add the gelatin.

Allow gelatinised banana puree (doesn't that sound appetising ) to cool to the point it thickens slightly then incorporate the whipped cream.

The recipe is a slightly heavy on gelatin to allow room for error in case that the whipped cream is deflated excessively while incorporating or that the bananas haven't been sauteed enough to evapourate enough of the water. If those requirements are met, the gelatin content could be dropped to 10g for a more tender mousse.