BANANA MOUSSE RECIPES
BANANA MOUSSE RECIPE - WEBMD
Provided by WEBMD.COM
Yield 4 servings
Number Of Ingredients 6
Steps:
- Place milk, sugar, vanilla, and banana in blender. Process for 15 seconds at high speed until smooth.
- Pour mixture into small bowl and fold in yogurt. Chill.
- Spoon into 4 dessert dishes and garnish each with 2 banana slices just before serving.
Nutrition Facts : Calories 94 calories, SaturatedFatContent 0.7 g, CholesterolContent 4.1 mg, SodiumContent 46.7 mg, ProteinContent 3.9 g, CarbohydrateContent 17.5 g, FatContent 1.1 g, SugarContent 13.5 g
BANANA MOUSSE RECIPE - FOOD.COM
Make and share this Banana Mousse recipe from Food.com.
Total Time 5 minutes
Prep Time 5 minutes
Yield 2 cup, 4 serving(s)
Number Of Ingredients 6
Steps:
- Place milk, sugar, vanilla, and banana in blender.
- Process 15 seconds at high speed until smooth.
- Pour mixture into a small bowl; fold in yogurt.
- Chill.
- Spoon into 4 dessert dishes; garnish each with 2 banana slices just before serving.
Nutrition Facts : Calories 87.3, FatContent 1.1, SaturatedFatContent 0.7, CholesterolContent 4.1, SodiumContent 46.6, CarbohydrateContent 15.8, FiberContent 0.8, SugarContent 12.7, ProteinContent 3.8
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BANANA MOUSSE RECIPE | YUMMLY
If you are a fan of banana pudding, you'll love this ethereal mousse. When pureed with Maraschino liqueur or vin Santo, bananas impart wonderful flavor to the usual custard base. Gelatin sheets have the thickening power of powdered gelatin, without any of the graininess that often results. Soak them in cold water for about ten minutes to soften, then wring out the water before mixing with hot liquid to dissolve.
From yummly.com
Total Time 45 minutes
Category Desserts
Calories 360 calories per serving
From yummly.com
Total Time 45 minutes
Category Desserts
Calories 360 calories per serving
- Place the mousse in individual dessert bowls and garnish with whipped cream.
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BANANA MOUSSE RECIPE | YUMMLY
If you are a fan of banana pudding, you'll love this ethereal mousse. When pureed with Maraschino liqueur or vin Santo, bananas impart wonderful flavor to the usual custard base. Gelatin sheets have the thickening power of powdered gelatin, without any of the graininess that often results. Soak them in cold water for about ten minutes to soften, then wring out the water before mixing with hot liquid to dissolve.
From yummly.com
Total Time 45 minutes
Category Desserts
Calories 360 calories per serving
From yummly.com
Total Time 45 minutes
Category Desserts
Calories 360 calories per serving
- Place the mousse in individual dessert bowls and garnish with whipped cream.
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BANANA MOUSSE - RECIPE | TASTYCRAZE.COM
Mousses are the perfect summer desserts - elegant, soft and so fragrant.
From tastycraze.com
Reviews 3.8
Total Time 40 minutes
Cuisine French Cuisine
From tastycraze.com
Reviews 3.8
Total Time 40 minutes
Cuisine French Cuisine
- Gently mix the egg whites and bananas with the other mixture. In dessert glasses, start to alternate between a layer of mousse and a layer of bananas. Finally, decorate the cream with slices of kiwi .
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EASY BANANA MOUSSE WITH CHOCOLATE CURLS | GLOBAL TABLE ...
When I first read that bananas are popular in West Africa’s island country São Tomé and Príncipe, I envisioned them eaten raw on the surf-swept beaches… or perhaps sold battered and fried with a cloud of powdered sugar. While all this certainly does happen, I never imagined I’d see them folded inside of a fluffy mousse, decked out with indulgent curls of dark chocolate. But I’m sure glad I did.
From globaltableadventure.com
Reviews 4.5
From globaltableadventure.com
Reviews 4.5
- Add about 1/3 of the whipped cream to the banana mixture, stirring well to combine. Fold the banana mixture into the rest of the whipped cream and whip it a few times to help incorporate, if necessary. Refrigerate in little glasses about 30 minutes, or until needed. Before serving, use a vegetable peeler to slowly shave chocolate curls on top of the mousse. The key is to go slowly. Also, milk chocolate is easier to curl than the more brittle dark chocolate.
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HEALTHY RECIPE: BANANA MOUSSE AT COMEBACKMOMMA.COM
From comebackmomma.com
- Garnish ideas: two banana slices and one mint leaf and/or powdered cinnamon
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CARAMELIZED BANANA MOUSSE - BIGOVEN
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From bigoven.com
Reviews 0
Total Time 1 hours
Cuisine American
Calories 1153 calories per serving
From bigoven.com
Reviews 0
Total Time 1 hours
Cuisine American
Calories 1153 calories per serving
- "Melt butter in nonstick frying pan. Add brown sugar and bananas. Saute bananas until they are well coated and soft. Remove from heat and let cool a few minutes. Add yogurt and puree with bananas in blender. Beat egg yolks and 1/3 cup sugar in stainless stell bowl over hot water bath or top half of double boiler until mixture lightens in color and becomes fluffy (about 2 minutes). Add gelatin that has been softened in orange juice to egg mixture and continue beating for another 2 minutes. Remove mixture from heat and combine with banana puree, mixing thoroughly. Refrigerate for 10 minutes. Meanwhile, whip cream and 3 tbsp sugar into soft peaks. Beat egg whites until they form firm peaks. Fold 2/3 of the whipped cream (reserving 1/3 for garnish) into the chilled banana puree. Fold in egg whites. Chill for 4-6 hours. Top with remaining whipped cream and chipped walnuts. Serve 6-8. Origin: The Ultimate MOUSSE cookbook, by Jack Stone and Janet Cassidy Shared by: Sharon Stevens, courtesy of Lawrence Kellie. CHIPPED OUT FROM THE BOTTOM OF SHARONS IGLOO ^^OO^^ From: Pat Stockett Date: 05 Sep 96 Posted to MM-Recipes Digest V3 #334 From: [email protected] Date: Fri, 6 Dec 1996 00:04:22 -0500"
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BANANA CUPCAKES WITH BANANA MOUSSE FILLING (GO PREDS ...
Light and tender banana cupcakes filled with a cloud-like banana mousse, topped with fluffy vanilla buttercream.
From loveandoliveoil.com
Total Time 1 hours 30 minutes
From loveandoliveoil.com
Total Time 1 hours 30 minutes
- Preheat oven to 350 degrees F. Line a muffin pan with paper liners.In a bowl, whisk together flour, baking powder and salt and set aside.In a large mixing bowl or the bowl of a stand mixer, beat buttter and sugar on medium/medium-high speed until light and fluffy, 2 to 3 minutes. Add eggs, one at a time, mixing well after each addition. Mix in mashed banana and vanilla and mix until combined, scraping down the sides of the bowl as needed.Add half of dry ingredients to mixing bowl, mixing on low speed until almost incorporated. Drizzle in half of milk while the mixer is going on low speed. Add remaining dry ingredients, followed by remaining milk, mixing until just combined and no streaks of flour remain. Scoop a scant 1/4 cup (or use a large cookie scoop) into cupcake liners, filling each cavity about 2/3 full.Bake for 18 to 20 minutes, until edges are lightly golden and a toothpick inserted near the center comes out clean. Transfer pans to a wire cooling rack for 10 minutes, then remove cupcakes from pans to cool completely. Once cool, use a 1-inch circle cutter to core the cupcakes about 1″ deep in the middle. Discard cores (chef’s snack!)To prepare mousse, sprinkle gelatin over 1 tablespoon cold water in a small dish and set aside to soften.In a chilled mixing bowl or a metal bowl of a stand mixer fitted with the whisk attachment, beat cream until frothy and thick. Slowly sprinkle in sugar and continue beating until cream holds medium-stiff peaks (careful not to overbeat it or you’ll end up with butter).Puree banana in a blender or food processor or, if it is really ripe, just mash well until no large chunks remain. Just don’t do this until the very last minute to prevent the banana from browning.Briefly warm gelatin in the microwave (cook for about 5 seconds on high speed) until melted, then combine with banana in a mixing bowl. Add about half of whipped cream and fold to lighten mixture. Add remaining whipped cream and fold until evenly incorporated. Transfer to a piping bag fitted with a large round tip and pipe filling into centers of cupcakes until it is flush with the top. Refrigerate cupcakes while you prepare the buttercream.For frosting, in a large mixing bowl, beat butter on medium-high speed until smooth and fluffy, 2 to 3 minutes. Add powdered sugar, 1/2 cup at a time, mixing well after each addition. As frosting thickens, add a few tablespoons of cream if needed. Depending on the temperature and consistency of your frosting, continue alternating additions of cream and powdered sugar, until frosting is light and fluffy. In warmer months you may not need any cream at all, just use your judgement here. Add vanilla and food coloring and beat until evenly incorporated. Spread or pipe onto cooled cupcakes; top with sprinkles, banana chips, or other decorations, as desired.
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HOW TO MAKE EGGLESS BANANA MOUSSE - EASY
Banana is a very energetic fruit full of essential nutrients that are good for the health of the body; and a simple way to incorporate it in the diet, in addition to eating it alone, is to add it to another kind of dessert. How about including it as a main ingredient in a delicious mousse? You'll get a rich and healthy dessert which is also ideal for children to eat more fruit without making an effort. Pay attention to this step by step OneHowTo recipe and learn how to make an eggless banana mousse.
From food.onehowto.com
Reviews 5
From food.onehowto.com
Reviews 5
- If you enjoyed this recipe, then don't miss those below; you can make many different flavours of mousse such as orange mousse or other delicious desserts such as Oreo cake.
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10 BEST BANANA MOUSSE RECIPES | YUMMLY
Eggless Banana Mousse Recipe | Easy Banana Mousse Pavanis Kitchen honey, bananas, double cream, lemon juice, bananas, double cream and 2 more Banana and Oreo Mousse/Ice Cream Receitas Da Felicidade!
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BANANA MOUSSE RECIPE - RECIPES.NET
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From recipes.sparkpeople.com
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BANANA MOUSSE RECIPE, HOW TO MAKE BANANA MOUSSE
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From vegrecipesofindia.com
From vegrecipesofindia.com
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RECIPE: HEART-HEALTHY BANANA MOUSSE – CLEVELAND CLINIC
Aug 27, 2020 · Place milk, sugar, vanilla, and banana in blender. Process for 15 seconds at high speed until smooth. Pour mixture into small bowl, and fold in yogurt. Chill. Spoon into four dessert dishes ...
From health.clevelandclinic.org
From health.clevelandclinic.org
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COFFEE-BANANA MOUSSE RECIPE | ALLRECIPES
Step 1. Put a metal bowl and metal beaters in the refrigerator to chill for at least 15 minutes. Advertisement. Step 2. Melt marshmallows and coffee together in top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching.
From allrecipes.com
From allrecipes.com
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ONE PERFECT BITE: BANANA MOUSSE
Jul 11, 2010 · 1 tablespoon water. 2 teaspoons powdered gelatin. 1-1/2 cups heavy cream. Optional garnish: shredded coconut or chocolate curls. Directions: 1) Place bananas, sugar, salt and lemon and orange juice in jar of an electric blender. Puree. 2) Combine water and orange liqueur. Sprinkle gelatin over mixture.
From oneperfectbite.blogspot.com
From oneperfectbite.blogspot.com
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10 BEST BANANA MOUSSE RECIPES | YUMMLY
Banana Mousse Cookies Great Grub, Delicious taste vanilla, egg whites, powdered sugar, lemon juice, sugar, bananas and 5 more Eggless Banana Mousse Veg Recipes of India
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PUMPKIN BANANA MOUSSE TART RECIPE | INA GARTEN | FOOD NETWORK
Pour into an 11-inch tart pan with a removable bottom and press evenly into the sides and then the bottom. Bake for 10 minutes and then cool to room temperature. For the filling, heat the half-and ...
From foodnetwork.com
From foodnetwork.com
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RECIPE BANANA MOUSSE CAKE
Pour the milk into the cheese-banana mixture, add the yellow food coloring and whisk for a short time. Whip the cream until firm peaks and add them to our mousse. Mix again. Whip the whites until strong peaks, gradually adding the powdered sugar. Then, add them to the mousse and mix with a spatula until smooth.
From whereiscake.com
From whereiscake.com
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PUMPKIN BANANA MOUSSE TART RECIPE | INA GARTEN | FOOD NETWORK
Preheat the oven to 350. Combine the graham cracker crumbs, sugar, cinnamon and melted butter in a bowl and mix well. Pour into an 11-inch tart pan with a removable bottom and press evenly into ...
From foodnetwork.com
From foodnetwork.com
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