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5-Minute Banana Mousse Dessert – A Classic Italian Delight

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Pour the thickened banana mixture into a bowl. To prevent a skin from forming, cover the surface of the custard base directly with plastic wrap (in contact). Set it aside to cool to room temperature.

5. Whip the Cream and Condensed Milk
While the custard base is cooling, prepare the cream mixture. In a separate bowl, whip 250 ml of cream with 150 g of condensed milk using a hand mixer. Beat until the mixture becomes light and fluffy. The cream should hold soft peaks, but be careful not to overwhip it, as you want a smooth, airy texture for the mousse.

6. Combine the Cream and Banana Mixture
Once the banana custard base has cooled, beat it with a mixer until smooth. Gradually fold the cooled banana custard into the whipped cream and condensed milk mixture. Continue to gently mix and beat the ingredients until they are fully combined, creating a light and creamy mousse.

7. Chill and Serve
Transfer the banana mousse into a pastry bag for easy serving. You can pipe the mousse into individual serving glasses or bowls for an elegant presentation. Alternatively, simply spoon the mousse into your preferred serving dishes.

For the best results, chill the mousse in the refrigerator for at least 30 minutes before serving. This allows the flavors to meld and gives the mousse a more structured texture.

Optional Toppings
For extra flavor and texture, you can garnish the banana mousse with a sprinkle of cocoa powder, grated chocolate, or even chopped nuts. Fresh banana slices or a drizzle of caramel sauce also make excellent finishing touches.

Nutrition Information (Per Serving)
Calories: 310 kcal
Protein: 4 g
Carbohydrates: 42 g
Fat: 16 g
Fiber: 2 g
Sugar: 28 g
Serving Size: Serves 6

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