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Dans la lune

June 14, 2016

Avocado banana mousse

Yum

avocado banana3

avocado banana

avocado banana1

Avocado banana mousse

Print this recipe
Avocado banana mousse

Ingredients

  • -A-
  • 1 banana - cut into bite size
  • 15g (1 tsp) lemon juice
  • 2 ripe avocado
  • 200ml milk
  • 100g mascarpone
  • 3 tbsp vanilla (monin) syrup
  • 4 tbsp white sugar

  • 150ml heavy cream - beat until soft peaks form

  • -B-
  • 50ml water
  • 10g gelatin

For the top jelly

  • 50ml grenadine syrup
  • 50ml water

  • 3g gelatin
  • 50ml water

Instructions

  • 1. Halve the avocados and discard and spoon most of the the flesh carefully.
  • 2. Put all the ingredient A (avocados, banana, lemon juice, milk, mascarpone, vanilla syrup, sugar) in your blender and make juice.
  • 3. In a bowl, beat heavy cream until soft peaks form. Add the avocado mixture into the whipped cream and mix well.
  • 4. In a microwave-safe case, add 50ml water, gelatin and micro-wave for about 15 seconds. Remove from the micro-wave and mix them to melt the gelatin.
  • 5. Pour the gelatin mixture into the mousse mixture and mix well. Spoon the mixture into your dessert serving cups. Chill for about 3 to 4 hours or until set.
  • 6. When the avocado mousse has set, start making grenadine jelly on top: In a small bowl, combine grenadine syrup and 50ml water. Set aside.
  • 7. In a micro-wave safe cup, add 50ml water and 3g gelatin. Micro-wave for 10 to 15 seconds, remove from the micro-wave and mix well to melt the gelatin.
  • 8. Add the gelatin mixture into grenadine and mix well.
  • 9. Pour the grenadine mixture over the firm avocado banana mousse. Refrigerate again until set.
  • Serve with whipped cream on top if desired. (to taste).

  • Adjust the sweetness according your taste.
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  • Lorraine Hi do you to pipe the biscuits very thinly? Will i
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