1. Prepare the banana base
Start by heating 30 g of butter in a frying pan over low heat. Once the butter is melted and hot, add the sliced bananas to the pan. Sprinkle 10g of vanilla sugar over the bananas to enhance their natural sweetness. Gently fry the bananas for about 10 minutes over low heat, stirring occasionally, until they are tender and caramelized. The low heat ensures that the bananas soften evenly without burning, allowing for a beautiful combination of flavors.
2. Prepare the mashed banana
Once the bananas are soft and fragrant, transfer them from the pan to the container. Using a hand blender, puree the bananas into a thick and smooth puree. This puree forms the aromatic base of your banana mousse, giving it a rich banana flavour with a delightful creamy texture.
3. Prepare the cream
Pour the mashed banana into a large bowl. Add 250ml of milk to the puree and whisk until fully combined. Then add 150 g of condensed milk, which will add a delightful sweetness and rich texture to the cream. Using a hand mixer, blend the mixture until smooth. Gradually pour in the 40g cornstarch, continuing to stir until the mixture is smooth and without lumps.
4. Cook the Cream
Transfer the cream mixture back to the pot and bring to a simmer over medium-high heat. Stir continuously until the cream begins to thicken. The cornstarch will help the mixture achieve a thick, pudding consistency. Once the cream has thickened to your desired consistency, remove it from the heat and pour it into a bowl. Cover the bowl with cling film, pressing it directly onto the surface of the cream to prevent a scum from forming. Allow the cream to cool to room temperature.
5. Add the whipped cream
Once the custard has cooled, transfer it to another bowl. Pour in 250 ml of whipping cream (33% fat). Stir well until the heavy cream is completely incorporated into the banana cream. The addition of whipping cream will make the mousse light, fluffy and velvety smooth, improving the overall consistency.
6. Form and fix the foam
Line a plate or round mold with foil and pour the prepared cream into it. Spread the cream evenly, smoothing the top with a spatula. Once the mousse is formed, gently shake the plate or mold to allow the cream to settle and get rid of air bubbles. Store the mousse in the refrigerator for at least an hour to set. This cooling process will allow the mousse to harden, making it easier to slice and serve.
7. Garnish
Once the mousse has set, it’s time to add the finishing touches. Remove the mousse from the fridge and carefully remove the foil. Garnish the top with blobs of whipped cream for more density and a beautiful presentation. Finally, sprinkle the whipped cream with grated chocolate. The chocolate adds a touch of bitterness, which perfectly complements the sweetness of the mousse.
8. Serve and enjoy
