Raspberry Banana Mousse Recipe - Cooking Index
Raspberry Banana Mousse Recipe - Cooking Index
| 1 | Tofu - extra firm | |
| 1 | Frozen banana - chopped (medium) | |
| 1 cup | 237ml | Frozen raspberries |
| 1/3 cup | 109g / 3.8oz | Maple syrup |
| 2 tablespoons | 30ml | Lemon juice |
| 1 teaspoon | 5ml | Vanilla extract |
| 3/4 cup | 177ml | Fresh raspberries - garnish |
Place 2 qt metal bowl in the freezer. Blend tofu until smooth. Blend in the frozen banana and raspberries. Add maple syrup, lemon juice and vanilla. Blend until smooth. Pour into the chilled bowl. Cover with plastic wrap and aluminum foil. Freeze for 4 hours or overnight.
Transfer mousse to a food processor and return the empty bowl to the freezer. Blend the mousse to an ice-cream like consistency. Return to the chilled bowl and freeze for at least 2 hours.
Scoop into dessert cups, garnish with fresh raspberries and serve.
Source:
Bon Appetite 12/95
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