Banana purée Mist
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Description
This fruit mousse does not use cream or Italian meringue!
This recipe makes a whipped gel whose gelatine network traps air bubbles.
This gives it a very airy texture without requiring you to add ingredients that hinder the fruit’s aromatic quality.
Suggested uses
- Decorations
- Plated desserts
- Desserts, tarts and mini gateaux
- Ice cream
- Dessert glasses
Overall composition
Fruit purée used
Banana Cavendish
Tasting temperature
Chilled
,
Iced
Ways of consuming
On site
,
Takeaway
Strenghts
Fruit intensity
,
A cold or slightly warmed purée
,
can be eaten chilled or iced
Banana purée Mist
Technique
Sprinkle the gelatine over the water, then leave for 15 to 20 minutes to allow the gelatine to hydrate. Heat the mixture to between 50 and 60°C to ensure the gelatine dissolves completely, add the sugar, then stir.
Pour over the mashed banana at 4°C and blend until smooth.
Cover with cling film, ensuring it lies flat against the surface, and leave to set until it reaches a temperature of 4°C.
Using an electric mixer, whip the set mixture on medium speed until a light, fluffy texture is achieved.
This takes a long time: it can take between 45 and 60 minutes, depending on the volume and the equipment used.
Banana purée Mist
