Banana mousse gelato
When crushing the banana, mash it to leave a little texture behind. The trick is not to crush it too finely. [6] Cellul used a size of 50 x 30.
How to make it
1
Put the banana in a bowl, mash it with a fork and add lemon juice.
2
Put A in a bowl and mix it roughly.
3
Put the fresh cream and granulated sugar in a bowl and whisk with a whisk while pouring it over ice water. (8 minutes)
4
Add granulated sugar to the egg whites and mix with a whisk. (This one is also 8 minutes)
5
Transfer [3] to a bowl of [2] and mix with a whisk, then mix with the whipped egg whites and mix with a rubber spatula.
6
Arrange the cellulaces in a batter, pour [5] into them, and chill in the fridge for half a day to harden.
7
Warm the cold [6] celcules by hand, remove them from the mold, and place them on a plate and decorate them with finishing raspberry sauce, mint leaves (1 piece), raspberries (1 piece), and blueberries (2 pieces).
12 ingredients
-
- Banana peeled state
- 3/2
-
[A]
- Chop finely with a couverture chocolate
- 15g
-
- Chop finely with a walnut
- 10g
-
- Maraschino
- 3cc
-
- Orange Curacao
- 3cc
-
- Chop finely with a pistachio
- 8g
-
- Fresh cream
- 150cc
-
- Lemon juice
- 0.5 pieces
-
- Granulated sugar for egg white
- 45g
-
- Egg white
- 2 pieces
-
- For granulated sugar
- A pinch
-
- For finishing raspberry sauce
- Appropriate amount
-
- For mint
- 1 sheet x 12 pieces
-
- For raspberry
- 1 x 12 pieces
-
- For blueberry
- 2 x 12 pieces
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