Banana Mousse

Preparation info

    • Difficulty

      Easy

Appears in

Professional Baking

Professional Baking

By Wayne Gisslen

Published 2008

  • About

Ingredients

Ingredients U.S. Metric
Gelatin

Method

Procedure

  1. Soften the gelatin in cold water).
  2. Heat one-third of the banana pulp to 140°F(60°C). Add the gelatin and stir until dissolved.
  3. Mix in the lemon juice and sugar. Stir to dissolve the sugar.
  4. Add this mixture to the remaining banana pulp and mix in the rum.
  5. Once this