Gingerbread – Banana – Mousse
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 4 hrs 30 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 200 g couverture, white
- 2 sheets gelatine, white
- 2 banana (s)
- 100 ml orange juice, freshly squeezed
- 0.5 ½ vanilla pod (s), pulp it
- 1 teaspoon gingerbread spice
- 1 pinch (s) clove powder
- 1 pinch (s) cinnamon
- 500 g cream
- 1 tablespoon rum, white
Print Recipe
Pin Recipe Instructions
- Melt the couverture. Soak the gelatine in cold water.
- Puree the bananas, orange juice, vanilla pulp and spices in a blender. Whip the cream until semi-stiff.
- Heat the rum and dissolve the squeezed gelatine in it, allow to cool a little. Fold in 2 tablespoons of cream. Pour the gelatine into the rest of the cream and fold in carefully.
- Fold in the couverture and the banana puree. Chill the whole mixture for a few hours.
- To serve, arrange small balls on a fruit mirror and decorate with fresh fruits.
- We also serve small speculoos gingerbread cookies.
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