Instructions:
Prepare the bananas: Peel the bananas and cut them into small pieces. Drizzle with lemon juice to keep them light.
Blend: Place the bananas in a blender with the honey (or sugar) and vanilla extract. Blend until smooth and free from lumps.
Whip the cream: In a cold bowl, whip the cream until stiff peaks form.
Combine the ingredients: Gently fold the banana puree into the whipped cream, stirring from the bottom up to prevent it from falling.
Serve immediately: Pour the mousse into glasses and garnish with chocolate shavings, chopped walnuts, or blueberries.
Serving and storage tips:
Serve immediately for a softer, fresher consistency! If you prefer a firmer mousse, refrigerate for 30 minutes.
Store in the refrigerator, covered with plastic wrap, for up to 24 hours.
Do not freeze: the consistency may become grainy.
