Egg-free Banana Mousse
Most mousse recipes call for eggs, but my poor little 9-year-old sister-in-law is deathly allergic to them. I've come up with an egg-free mousse that has a slightly denser texture, but otherwise will satisfy your cravings.
Bananas are in season so I decided to make an eggless banana mousse. I love bananas because they have no fat, cholesterol or sodium. Fruits, however, add more water content to a mousse than chocolate does, so you need to counteract that with another ingredient. I used a sweet mascarpone base with the pureed bananas. If you are making an eggless chocolate mousse, there is no need to add the mascarpone cheese.
Yields: 63 bananas, riped
1 Tbs sugar cane
1/2 lemon , juiced
2 Tbs superfine sugar
1 tsp vanilla extract
1/2 tsp banana extract
1 drop yellow food coloring
1 cup mascarpone, room temperature
2 Tbs powdered sugar, + extra for garnish
2 tsp unflavored agar agar powder
1 cup heavy whipping cream, cold
2 tsp unsalted butter
2 tsp superfine sugar
Peel the bananas. Slice them. Drizzle them with lemon juice to prevent them from browning.
Place 2 1/2 bananas in a bowl and mash them into a puree. Gather about 1 cup of banana puree. Add the sugar cane.
In a small saucepan, dissolve the agar agar in 1/4 cup of heavy cream. Bring to a boil. Then remove from the heat. Let the liquid cool down for 2-3 minutes.
Meanwhile whisk the mascarpone in a small mixing bowl with the superfine sugar until it's soften.
Add the dissolved agar agar into the mascarpone. Add the banana extract and the yellow food coloring.
Whisk the remaining heavy cream using an electrical blender. As the volume of cream doubles, the peaks become a little stiff. Add the vanilla extract and the powdered sugar.
Fold the mashed bananas into the mascarpone mixture using a silicone spatula. Then gently fold in the whipped cream. It will make the mousse light and airy.
Fill up your ramekins using a pastry bag. Plastic-wrap each cup and refrigerate for at least 3 hours.
In a hot pan, melt the butter. Add the remaining sliced bananas, then sprinkle them with sugar. Caramelized the bananas on each side. Set aside in a plate.
Before serving, top with sliced caramelized bananas. Finally, dust with a little powdered sugar.
This is the same version with some peanut butter at the bottom. I softened the peanut butter with a little whipped cream. Peanut butter and bananas - Elvis would be proud!
You can substitute with any other fruits that can be pureed.
Agar agar powder is a good gelatin substitute for vegans and vegetarians. It is derived from seawood and is cooked the same way you would use gelatin powder. It is widely used in Asia. I used it for my Vietnamese jello cake.
The food coloring is optional but I like to add just a little drop for a yellow-ish color.
It's important that you use very ripe bananas for an optimum flavor.
When you whisk the heavy cream, start on the lowest setting to avoid splashing. As the cream foams, gradually increase the speed. You can tell that the whipped cream is ready if when you flip the whisk, the peaks that form are not too stiff and bend over a little. If you overwhisk it'll turn into butter, and that's another post
I like caramelizing a few banana slices for decoration. It's a good reminder for your guests to know what type of mousse it is. It's a common practice in bakeries everywhere to mark the key flavorings of a product.
Check out my eggless ginger chocolate mousse.Published By: on February 12, 2009.