The Strawberry and Banana BIMBY Mousse is a delicious and fresh dessert made with lots of fruit, without milk and quick to prepare. This dessert is halfway between ice cream and a mousse and is loved by everyone, both adults and children.
Perfect as a summer snack, it can also be served at the end of a meal in any season. It is a dessert as light as a cloud both in texture and ingredients, as it does not contain cream: to prepare it you will only need frozen fruit, lemon juice, sugar, and an egg white.
I used strawberries and bananas, but you can customize it with the fruit of your choice: you can use only strawberries, a mix of berries, peaches… The important thing is that the fruit is cut into pieces and frozen!
Read all my Bimby recipes.
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- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 cup strawberries (frozen pieces)
- 1 banana (frozen slices)
- 1/3 cup sugar
- 1 1/3 tbsp lemon juice
Tools
- Whisk Butterfly
Steps: Strawberry and Banana BIMBY Mousse
First, remove the frozen fruit from the freezer and check that the pieces are separated.
Put the sugar in the bowl and pulverize for 15 seconds at speed 10, then gather at the bottom with the spatula.
Now add the frozen fruit pieces, lemon juice, and egg white. Chop for 40 seconds at speed 5, then stir thoroughly with the spatula.
At this point, position the butterfly and whip for 3 minutes at speed 3.5.
Remove the butterfly, the mousse is ready. Immediately divide it into dessert cups and serve.
FAQ (Frequently Asked Questions)
If there’s any left, can I freeze it?
No, it’s best to prepare the right amount to consume immediately.
How do I freeze the fruit?
After washing and drying the fruit, cut it into small pieces and place it spaced apart on a tray. Put the tray in the freezer for 30 minutes (this way it won’t stick together), then place the fruit in a freezer bag and store it in the freezer for at least 3 hours or until needed.
