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Banana Mousse Cups

A lovely banana dessert that's light and refreshing! Ingredients for 6 servings 3 bananas. 3 egg whites. 1 pinch of salt. 250g heavy cream. 140g powdered sugar. juice of half a lemon. 1 tsp grated lemon zest. 1 tsp vanilla sugar. you'll also need: 150g chocolate muesli (chocolate cereal). 35g soft unsalted butter. 2 tablespoons crushed strawberry jam. sugar. 6 wide-mouth glasses or dessert cups. Preparation Beat the egg whites with the pinch of salt until stiff peaks form. Once they're nice and firm, add the powdered sugar in two batches, continuing to beat until glossy peaks appear. Whip the cream until it's halfway there—soft peaks—and set aside. Peel the bananas and cut them into chunks, then mash with a fork while mixing in the vanilla sugar, lemon juice, and grated lemon zest. First, fold in the semi-whipped cream. Then gently fold in the beaten egg whites—put away your electric mixer for this part. Use a s...

Chocolate and Cream Cake



This cake couldn't be easier, and the result is absolutely wonderful!



Ingredients

for 4 people
  • 1 round sheet of puff pastry.
  • 350g whipping cream (35% fat).
  • 50g icing sugar.
  • chocolate shavings.
  • 1 mold, 28cm in diameter.

chocolate mousse:

  • 150g dark chocolate.
  • 25g milk chocolate.
  • 3 tablespoons water.
  • 3 eggs (yolks and whites separated).
  • 5 sheets unflavored gelatin.
  • 25g icing sugar.

Preparation

Heat the oven to 180ºC.
Roll out the puff pastry over the lined mold, keeping the same parchment paper that comes with the pastry. Shape it to fit the mold and trim off any excess edges.
Prick the pastry all over with a fork, then cover with a round of parchment paper. Fill with dried beans to keep the pastry from puffing up.
Bake for 12 minutes, then remove the beans and paper and bake another 7 or 8 minutes, until the pastry turns golden...
Once it's cooled down, remove from the mold and set aside.
To make the mousse, soak the gelatin sheets in cold water.
Melt both chocolates with the 3 tablespoons of water in a pot over a double boiler. Once melted, add the egg yolks one at a time, and continue cooking over the double boiler for 3 minutes, stirring with a hand whisk.
Remove from heat and stir in the well-drained gelatin. Let it cool to room temperature.
Whip the egg whites with a pinch of salt. When they're frothy, add the icing sugar and keep beating until stiff peaks form.
Fold the chocolate cream into the whipped egg whites, being gentle as you go so the whites don't deflate...
Pour this mousse into the pastry shell and smooth the top...
Pop it in the fridge for at least 2 hours so the mousse can set properly.
Whip the cream with the icing sugar, and once the mousse is nice and cold, pipe the cream on top using a pastry bag...
Keep it chilled in the fridge, and just before serving, dust the top with chocolate shavings...

A lovely, refreshing dessert!

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