The banana mousse we made this time was quick, easy and yummy. A great treat for the summer.
I really lagged on making it because I wasn’t sure whether I was going to use vanilla bean paste (would have to purchase) or substitute regular vanilla extract ( had on hand.)
In the end I decided to buy the vanilla bean paste because it came in a good-sized ( 4oz.) jar so I will definitely use it for when I want that iconic vanilla bean-speckled appearance. (scones, ice cream)
I waited so long to make this that my original bananas got a little too ripe:
I used my shiny new food processor instead of my old cranky blender to blend the bananas, milk, sugar and vanilla bean paste. The heavy cream whipped up fast in the stand mixer–I chilled the bowl over night. Folding in the whipped cream was quick and the finished product was swirly and speckle-y–very pretty.
I keep pint glasses in the deep freeze for summertime iced tea and lemonade so I used four of those for the mousse. I was curious to see what it tasted like on it’s own so I just put the mousse by itself in the glasses and chilled for most of the evening.
I let my boys (judges of all desserts in our house) each have one after dinner. My Monkey wanted cookies on top of his:
But the other two boys ate theirs as is:
Everyone really liked it!
This was a good, quick way to make an ice-cream like dessert without dragging out the ice cream attachment. The flavors were perfectly balanced and it wasn’t too sweet.
It would also be great frozen into popsicles, which is what I think I will do next time.
Go over and see what everyone else did with the recipe!!
Next up: (for July 7) Malted Vanilla Milkshakes–yum!!