Light Banana Mousse with Kiwi Sauce
Waiting for this year’s first strawberries I still keep on buying fruits that kept me company throughout the Winter. A couple of days ago I had only bananas and kiwis, the weather was warm and sunny and I desperately wanted something refreshing. I thought I would try to make a banana mousse based on the strawberry yogurt mousse, my staple throughout the summer.
As soon as I found a way to hide the ugly colour of oxidised bananas, I was satisfied with the result. The mousse was light, low-fat, required no sugar (ripe bananas were sweet enough for me) and the kiwi sauce gave it a refreshing, slightly tangy kick with the additional pleasant crunch thanks to the seeds. In short, a perfect guiltless healthy sweet treat and definitely my favourite banana dessert. If you add some rum this dessert might be treated as a solidified version of my banana rum cocktail.
TIPS: Most of you probably know this, but just in case, do not try to include kiwi into the mousse. Raw kiwi and raw pineapple stop every gelatin-based dessert from setting.
Every gelatin powder is different. I didn’t want this mousse to be completely set like a jelly, so I have checked the package and used a bit more than 1/2 of the amount advised to set 500 ml liquid. You might have to make two experiments with your gelatin to obtain the desired texture. It is always better to put too much gelatin than not enough.
The amounts of gelatin depend sometimes on the brand. Leaves are sometimes bigger, sometimes smaller, powdered gelatin sometimes contains other products and doesn’t set as well as pure gelatin in powder… In short, the aim here is to use here the amount of gelatin which sets 500 ml/2 cups/about 17 oz liquid. (The whole mousse mixture has more than 500 ml, so the mousse will be firm but not hard).
Preparation: 10 minutes + several hours in the fridge
Ingredients (serves 4):
4 ripe bananas
1 natural yogurt (125 ml)
1 flat tablespoon powdered gelatin (if you use leaves, take the amount necessary to set 500 ml/about 2 cups liquid, see TIPS above)
3 – 4 kiwis
(2 tablespoons rum)
Prepare 3 or 4 individual serving dishes.
Dissolve the gelatin powder in a couple of tablespoons warm water.
(If you have leaves you have to soften them first in cold water and then dissolve in warm water).
In a blender mix the bananas, the yogurt, the rum (if using) and the dissolved gelatin for a couple of minutes.
Quickly, while the mixture is still frothy, pour it into the dishes and put them instantly into the fridge.
Refrigerate until it is set.
Serve cold.
Just before serving mix the kiwis and pour them over every portion of mousse.
Another winner! You just keep popping them out Sissi ;-). This looks sooo refreshing and delicious. Absolutely perfect for this sunny, warm weather Spring we’re having. We are dashing out the door to Toronto for the weekend but I can’t wait to settle back in on Monday and get to some of these gorgeous recipes… Have a beautiful weekend Sissi!
Thank you, Kelly for the compliments! Have a lovely weekend in Toronto!
This is quite creative, I’ve never had bananas this way. No added sugar and no fat makes this really really appealing, definitely making it soon (visiting my family soon, will make it for them, they will love it!). I have never worked with gelatine, definitely good to know kiwifruit and pineapples are not friends with it:)
BTW, have you heard of vodka jelly – jelly made with vodka. Banana rum/vodka jelly sounds like a good alternative
Yes! Thank you for reminding me I have seen it in a small book with shot recipes and have always wanted to test it on my guests… I must do it one day. Banana rum jelly would be very original (not transparent) and certainly good.
Thank you, Mr. Three-Cookies. I just feel ripe bananas are really sweet, so unless you like very sweet desserts, there is no need to add sugar. I am happy my tip was useful. I think I learn it about two years ago when a friend of mine was surprised my pineapple jam set. This is how I learnt pineapple and kiwi stop gelatin (or pectin) from setting, but they lose these properties when cooked.
Thanks for sharing the tips. This sound yummy!
Thank you, Sonia.
If I add some rum? Well once you put that idea in my head then how could I not put rum in. It an elixir that makes everything better!
I really like the mixture of fresh banana and rum. You should try it if you don’t know it yet. Otherwise, a dash of aromatic alcohol improves every dessert.
Oh, what a lovely combination of flavors! I really need to check out your triple strawberry mousse, too…YUM!
Thank you, Liz. I shouldn’t boast, but the triple strawberry mousse is perfect for hot days: cold, refreshing, delicious and really super light.
Hi Sissi! The more I read your postings, the more I realize how knowledgeable/creative you are when it comes to food. I never knew about Kiwi and Pineapple would stop the gelatin process, also I would have never thought to put banana and kiwi together and make a dessert!
Have a great weekend, it’s beautiful at Houston, too bad I am battling a cold, ugh!
Hi, Jeno. Thank you for such a huge compliment. I would rather say I’m obsessed with food 😉 Have a lovely weekend too! I hope you get rid of your cold soon.
my sister will go nuts for this. she’s crazy over anything banana, and banana mousse sounds brilliant. very interesting pairing it with the kiwi sauce too, blast of the tropics I must say. ohyah great reminder about the gelatin. did that mistake once before with pineapples, yikes.
Thank you so much, Shuhan. Kiwi sauce is a bit on the opposite side of the sweet and soft and rather rich banana, but somehow they go well together. It’s a pity one cannot make a kiwi mousse. It would be so beautiful!
What an interesting combination between banana and kiwi.. very exotic 🙂
Thank you, Giulia.
Lovely!
Thank you, Zsuzsa. Light and really good desserts happen rarely, so I had to share my joy.
Thats dessert is a nice change with banana. I wouldnt add any sugar either as u said its sweet enough, right? =) now I ll have somethign new to try =D thanks for sharing Sissi and I wish u a nice weekend!
Thank you so much, Helene. Have a lovely weekend too.
This does sound like a light and refreshing dessert. No matter how full I am after a meal, I always like a bite of something sweet.
Thank you so much, Karen.
Sissi is looks so light and refreshing, I can’t wait to try it. As a Florida resident I have to tell you, the strawberries this year are HUGE and sweet. The mild winter will be good to all of us strawberry lovers!
Thank you so much, Mary. You are so lucky! Here strawberries (greenhouse ones) start only appearing…
Oh goody! I’m going bananas over bananas at the moment and a little coconutty too 🙂 I also need to use up my bottle of rum (good excuse). When you say “mix the kiwis”, does that mean mash it all up? or do I mix it with something? You know I’m going to make this 🙂
Hi, Ping! I would be honoured if you made it. Yes, you just mix the kiwis in a blender/food processor so that they become a kind of sauce (I use a baby food mixer; very useful for cocktails too 😉 ). I’m looking forward to hear about your impressions. I hope you like it.
Interesting – I didn’t know that about kiwi / pineapple and gelatin! Thanks for the tip! This banana mousse does sound wonderful and the combo of banana and kiwi – YUM! Great dessert!
Thank you, MJ.
I want that kiwi sauce ;-)) it sure would look great pouring all over the pinky berry mousse.
Thank you, Angie. I must try it with a red berry mousse too.
Hi Sissi,
Did you ever try making a yoghurt mousse with egg-whites, but no gelatin? If done well it can really create a fabulous mousse. I’ve never cooked with gelatin before… it’s always seemed… well, I don’t know why I haven’t actually. I will be soon though because I’m planning on making something special! I love the sound of this mousse though – it sounds cool and delicious, and I’m looking forward to seeing the strawberry version too…… or maybe you already posted it?
By the way, did you ever cook with agar agar in place of gelatin? I heard that you need only a really tiny amount compared to the gelatin otherwise it really can turn things to rock very fast! 😀
Thank you, Charles. I find gelatin fabulous, easy and have been using it for years. (I also use it for my cold cheesecake I posted last Summer). I use egg whites (and yolks) only in a chocolate mousse. For me making mousse with egg whites is much more fussy than with gelatin.
This mousse takes me really a couple of minutes. I make it all the time when strawberries are in season (I posted it last year, there is a link above in the first paragraph), so it’s not really a “special dessert” I want to spend more time on. I’m probably lazy, but I’m always happy to find the easiest and quickest way to make the dishes I consume regularly.
An egg white-based mousse also shouldn’t be kept for more than 48 hours and I often eat such a fruit mousse portions for a week. In theory the eggs should be very fresh to be used raw, while here I don’t have to think about such issues. And there is also the remaining egg yolk problem because I would never include it (the taste would be too strong here). Of course I have recipes to use egg yolks, but I don’t always want to bother. The texture is also different with egg whites. They don’t set things, but only make the texture denser.
Agar agar is weird. I’m still experimenting with it, but it produces a different texture and has to be warmed for a certain time in order to work (compared to gelatin which needs only to be dissolved). I have never managed to produce a mousse-like texture with it combined with yogurt or quark (fresh mixed cheese). There is only one dessert I make with agar agar (I will post it), but it could be described as a sightly set jelly. I don’t consider it as a gelatin substitute. When used in bigger amounts (to produce a real jelly) it has a disgusting, almost floury texture and it changes the taste. I have already thrown away several desserts made following exactly recipes.
In short I prefer gelatin more than anything else.
“there is a link above in the first paragraph”
Ah, of course there is – duh, was reading too fast there 😀
It’s normal. I write too much in my posts.
Sounds really delicious! I knew that the pineapple will not work with gelatine but didn’t know about kiwi. This is very simple and delicious, and I love fruits in desserts. A little healthier and lighter for snack or even after dinner (less guilty? Hehee). Hope you are having good Sunday!
Thank you, Nami! It is definitely healthy for any time of the day! Low-sugar, low-fat, healthy yogurt, healthy banana and kiwi packed with vitamin C… Could there be a healthier dessert?
This looks fabulous, and is healthy! I’m thinking that some whipped cream stirred into the banana mousse would be nice (and naughtier)!
Thank you so much, Gourmantine. I’m sure whipped cream would taste better than humble yogurt. And then the texture would be really “moussy” and lighter than this one.
What a BEAUTIFUL dessert. I ambled by your blog, and dont want to leave- Such beautiful recipes here. But indeed I left, to turn out this recipe- It was spectacular and savory.
My family can’t thank you enough 🙂
Thank you so much, Shuchi. I am glad your family liked it.