{"id":9649,"date":"2012-03-23T11:41:21","date_gmt":"2012-03-23T10:41:21","guid":{"rendered":"http:\/\/www.withaglass.com\/?p=9649"},"modified":"2014-01-26T17:13:46","modified_gmt":"2014-01-26T16:13:46","slug":"light-banana-mousse-with-kiwi-sauce","status":"publish","type":"post","link":"https:\/\/www.withaglass.com\/?p=9649","title":{"rendered":"Light Banana Mousse with Kiwi Sauce"},"content":{"rendered":"

\"bananamoussep\"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<\/a>,\u00a0my staple throughout the summer. <\/span><\/p>\n

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.<\/a>\u00a0<\/span><\/p>\n

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\u00a0stop every gelatin-based dessert from setting.<\/p>\n

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.<\/p>\n

The amounts of gelatin depend sometimes on the brand. Leaves are sometimes bigger, sometimes smaller, \u00a0 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).<\/p>\n

Preparation: 10 minutes + several hours in the fridge<\/em><\/p>\n

Ingredients (serves 4):<\/em><\/p>\n

4 ripe bananas<\/em><\/p>\n

1 natural yogurt (125 ml)<\/em><\/p>\n

1 flat tablespoon powdered gelatin (if you use leaves, take the amount necessary to set 500 ml\/about 2 cups liquid, see TIPS above)<\/em><\/p>\n

3 – 4 kiwis<\/em><\/p>\n

(2 tablespoons rum)<\/em><\/p>\n

Prepare 3 or 4 individual serving dishes.<\/p>\n

Dissolve the gelatin powder in a couple of tablespoons warm water.<\/p>\n

(If you have leaves you have to soften them first in cold water and then dissolve in warm water).<\/p>\n

In a blender mix the bananas, the yogurt, the rum (if using) and the dissolved gelatin for a couple of minutes.<\/p>\n

Quickly, while the mixture is still frothy, pour it into the dishes and put them instantly into the fridge.<\/p>\n

Refrigerate until it is set.<\/p>\n

Serve cold.<\/p>\n

Just before serving mix the kiwis and pour them over every portion of mousse.<\/p>\n","protected":false},"excerpt":{"rendered":"

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…<\/p>\n","protected":false},"author":1,"featured_media":9652,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[55,10,23,164,6,167],"tags":[45,31],"_links":{"self":[{"href":"https:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/posts\/9649"}],"collection":[{"href":"https:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.withaglass.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=9649"}],"version-history":[{"count":15,"href":"https:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/posts\/9649\/revisions"}],"predecessor-version":[{"id":15616,"href":"https:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/posts\/9649\/revisions\/15616"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/media\/9652"}],"wp:attachment":[{"href":"https:\/\/www.withaglass.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=9649"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.withaglass.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=9649"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.withaglass.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=9649"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}