Mousse of banana: 1/2 teaspoon gelatin, white, unsalted
5 tablespoons water
5 bananas, peeled and cut into slices
1 tablespoon lemon juice
1 cup water
3 egg whites
Mousse of mango: 1/2 teaspoon gelatin, white, unsalted
5 tablespoons water
2 cups concentrated mango puree
3 egg whites, beaten until stiff
6 tablespoons sugar
Mousse of banana: 1/2 teaspoon gelatin, white, unsalted
5 tablespoons water
5 bananas, peeled and cut into slices
1 tablespoon lemon juice
1 cup water
3 egg whites
Mousse of mango: 1/2 teaspoon gelatin, white, unsalted
5 tablespoons water
2 cups concentrated mango puree
3 egg whites, beaten until stiff
6 tablespoons sugar
To make the banana mousse: sprinkle the gelatin over the water and let it sit for 2 minutes
Then, heat the mixture, stirring constantly, until the gelatin dissolves completely
Set aside
Pulse the bananas in a food processor with lemon juice and water until a thick cream forms
Add the dissolved gelatin and mix well
Beat the egg whites until stiff and fold them into the banana mixture
Set aside
To make the mango mousse: sprinkle the gelatin over the water and let it sit for 2 minutes
Then, heat the mixture, stirring constantly, until the gelatin dissolves completely
Add the concentrated mango puree and mix well
Refrigerate until thickened
Beat the egg whites until stiff and fold them into the mango mixture
Combine the two mousses in a decorative mold or individual cups, creating designs with the spatula
Chill for 10 minutes before serving
Note: For a richer and sweeter mousse, substitute 1 cup of water with 1 cup of orange juice and add 1 cup of whipped cream (or canned) mixed with whey.
