1. Prepare the banana base
Peel the bananas and place them in the blender along with the milk, condensed milk, and lemon juice. Blend until completely smooth and lump-free. Set aside.
2. Cook the basic pastry cream
In a saucepan, mix the eggs with the sugar and cornstarch. Whisk well until smooth.
Add the blended banana mixture and cook over medium heat, stirring constantly.
When the mixture begins to thicken (approximately 5–7 minutes), reduce the heat and continue mixing until it has the texture of thick cream.
Remove from heat and add the vanilla extract. Mix well.
3. Cool properly
Let the cream sit at room temperature for a few minutes. Then cover it with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Refrigerate until completely chilled.
4. Add the cream
Whip the 100 ml of cream until it is semi-whipped (soft texture, not completely stiff).
Fold it into the cold mixture using a spatula to maintain an airy texture.
5. Serve
Distribute into individual glasses and refrigerate for at least 1 hour before serving to allow it to set.
Tips for making it perfect
- Use very ripe bananas for greater natural sweetness.
- Always cook over medium or low heat to prevent the egg from curdling.
- If you want an even lighter texture, you can whip the cream to stiff peaks and mix very gently.
- For a special touch, add finely grated lemon zest along with the juice.
- Garnish with fresh banana slices just before serving to prevent them from oxidizing.
Presentation ideas
- Sprinkle cocoa or grated chocolate on top.
- Add pieces of crushed cookie to the bottom of the glass.
- Garnish with mint leaves for a more elegant finish.
This banana mousse combines creaminess, freshness, and a perfect balance of sweet and tangy. A homemade, economical, and very versatile dessert that you can prepare for any occasion.
