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.

https://atelierlalune.com/2016/06/avocado-banana-mousse/

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