Carolyn F.: "The flavors here are rich and sweet. The addition…" Read More
7Ingredients
360Calories
45Minutes

If you are a fan of banana pudding, you'll love this ethereal mousse. When pureed with Maraschino liqueur or vin Santo, bananas impart wonderful flavor to the usual custard base. Gelatin sheets have the thickening power of powdered gelatin, without any of the graininess that often results. Soak them in cold water for about ten minutes to soften, then wring out the water before mixing with hot liquid to dissolve.

Ingredients

  • 3 bananas
  • 4 eggs (separated)
  • 175 grams sugar
  • 100 milliliters milk
  • 10 grams gelatin (sheet, wet and wrung carefully)
  • 1 ounce maraschino (or Vin Santo)
  • whipped cream

Directions

  1. Soak the gelatin in cold water to soften it.
  2. Heat the milk in a small saucepan.
  3. Beat the egg yolks with the sugar in a bowl and slowly add the warm milk.
  4. Place the mixture in the saucepan used to heat the milk, and cook the mixture over a double boiler for a few minutes, add the gelatin and stir to dissolve completely.
  5. Use a blender to blend the bananas with the Maraschino (or Vin Santo) and incorporate them with the cream stirring carefully.
  6. Place the mousse in individual dessert bowls and garnish with whipped cream.
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NutritionView more

360Calories
Sodium4%DV95mg
Fat9%DV6g
Protein22%DV11g
Carbs23%DV69g
Fiber12%DV3g

PER SERVING *

Calories360Calories from Fat50
% DAILY VALUE*
Total Fat6g9%
Saturated Fat2g10%
Trans Fat
Cholesterol215mg72%
Sodium95mg4%
Potassium440mg13%
Protein11g22%
Calories from Fat50
% DAILY VALUE*
Total Carbohydrate69g23%
Dietary Fiber3g12%
Sugars59g118%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Reviews(1)

Yummly User
Carolyn F. 3 Jun 2015
The flavors here are rich and sweet. The addition of Vin Santo (an Italian desert wine) adds interest. The appearance of the dish, however, is unattractive. It may be due to the gelatin or just the tendency of bananas to brown when used in cooking.