BANANA MOUSSE — The Kitchen Scholar

Jun 28

Jun 28 BANANA MOUSSE

The Kitchen Scholar

Fruits

SOURCE: ANDRÉ SOLTNER AND SEYMOUR BRITCHKY. THE LUTÈCE COOKBOOK .

Ingredients

6 bananas

1/4 cup/60 mL freshly squeezed lemon juice

1/2 cup/100 grams sugar

1 cup/240 mL heavy cream

Specific Equipment

Sharp knife

2 large bowls

Coarse grater

Wire whisk

Spatula

Pastry bag fitted with a 1/2-inch/1.27-cm star tube

Serves 6

Instructions

1. Slice the bananas in half lengthwise with a sharp knife and remove the banana flesh carefully without breaking the peels open. Set 6 of the half-banana shells aside.

2. Purée the banana flesh into a large bowl through a coarse grater. Stir in the lemon juice and sugar until well-blended. Refrigerate until the mixture is well-chilled.

3. Beat the heavy cream in another large bowl with a wire whisk until the volume has doubled and soft peaks have formed. Fold the cream into the banana mixture with a spatula until well-blended.

4. Fill the pastry bag fitted with the mousse. Pipe the mousse with a rotating motion into the banana shells. Transfer the mousse into individual serving plates.