Orange Mousse with Carmelized Anana
Nutritional values
(Percentage of daily recommendation)
| Calorie | 786 cal. | (37 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 48 g | (41 %) | ||
| Carbohydrates | 72 g | (48 %) | ||
| Sugar added | 22 g | (88 %) | ||
| Roughage | 10.2 g | (34 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 2 μg | (10 %) | ||
| Vitamin E | 2.4 mg | (20 %) | ||
| Vitamin K | 4.7 μg | (8 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 4.7 mg | (39 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 97 μg | (32 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 26.4 μg | (59 %) | ||
| Vitamin B₁₂ | 1.2 μg | (40 %) | ||
| Vitamin C | 94 mg | (99 %) | ||
| Potassium | 1,242 mg | (31 %) | ||
| Calcium | 198 mg | (20 %) | ||
| Magnesium | 112 mg | (37 %) | ||
| Iron | 2.5 mg | (17 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 1.7 mg | (21 %) | ||
| Saturated fatty acids | 33.3 g | |||
| Uric acid | 120 mg | |||
| Cholesterol | 240 mg | |||
| Complete sugar | 67 g |
Ingredients
- For the bananas
- 4 Banana
- 2 Tbsps butter
- 2 tsps lemon juice
- 20 grams sugar
- 1 Orange
- 100 grams Shredded coconut
- For the orange mousse
- 2 Navel Orange
- 1 lemon
- 4 sheets white gelatin
- 3 eggs
- 70 grams sugar
- 200 grams Greek yogurt
- 200 grams Whipped cream
- 2 tsps Orange peel
Preparation steps
Toast the coconut in a dry frying pan and then set aside.
Peel the bananas and sprinkle with the lemon juice. Heat the butter in a pan and stir in the sugar until it melts. Add the bananas and caramelize on all sides.
Peel the orange with a cocktail peeler and then cut into pieces.
Arrange the bananas on plates, sprinkle with shredded coconut and orange peel and garnish with orange pieces.
For the orange mousse: Rinse the oranges and lemon in hot water, dry and zest finely. Halve them and squeeze out the juice.
Soak the gelatin in cold water.
Separate the eggs. Beat the egg yolks and sugar in a metal bowl with a hand mixer. Add the orange and lemon zest and juice and stir over a hot water bath until the mixture is foamy, light and airy.
Squeeze out the gelatin slightly, dissolve in a little of the warm mousse and then combine with the rest of the mixture. Allow to cool slightly, mix in the yogurt and then chill for 30 minutes in the refrigerator.
Beat the egg whites and the heavy cream separately until stiff and fold both into the mousse. Chill for about 2 hours in the refrigerator. Serve with the bananas garnished with orange peel.
