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Vanilla mousse

A delicious mousse recipe by Debic.

Dessert Mousse Banana

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Ingredienser

Vanilla mousse

500 ml Debic Crème Caramel

50 ml Lemon juice

1 x Vanilla pod

Banana compote

750 g Banana

320 g Sugar with pectin

2 x Lime juice and zest

1 x Vanilla pod

Cinnamon crunch

2 x Puff pastry

30 g Egg yolk

20 g Cinnamon

60 g Icing sugar

Caramel sauce

250 g Sugar

1 x Lime

1 g Star anise

1 x Cinnamon stick

1 x Vanilla pod

75 ml Orange juice

Tillredning

Vanilla mousse

Cut the vanilla pod in half lengthways and scrape empty.

Mix the vanilla and the lemon juice in the crème caramel and transfer to a 500 ml siphon.

Aerate with one gas cartridge.

Shake well to create a light mousse.

Banana compote

For the banana compote, mix all the ingredients together and simmer gently for 5 minutes.

Cover with cling film and put in the refrigerator to cool.

Cinnamon crunch

Coat the sheet of puff pastry with egg yolk and sprinkle with cinnamon.

Roll the sheet up tightly and cut into slices.

Roll out the slices thinly in the icing sugar and place on a baking sheet.

Place another baking tray on top of the crunch and bake at 175°C for 14 minutes.

Caramel sauce

For the caramel sauce, caramelise the sugar and add the orange juice and lime juice.

Add the spices and simmer gently for 5 minutes.

Cool to room temperature.

Garnering

Put the banana compote into the glasses.

Spray the vanilla mousse next to it and finish the dish with the crunch and a sugar decoration.

Serve the caramel sauce separately.

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Debic bagare

Debic bagare