Banana Strawberry Mousse~ Need A Recipe Please....
Baking By ValMommytoDanny Updated 22 Sep 2007 , 3:43am by cykrivera
Hi,
I have a cake to do and they are requesting a strawberry banana mousse. I have never, ever, ever made one and I don't think I have ever eaten one. I am hesitant to do fresh fruit due to the holdover and travel time (this will be complete on Friday and travel 2-3 hours on Saturday for a 6pm ceremony) I did have conversation regarding the fresh fruit and they were ok with omitting it but liked the mousse flavor combo.
Um... anybody have any suggestions? Oh - and refrig will be an issue - I have to figure out how to get this there without melting down... (9-22 event date)
Any of you guys have anything you can suggest? Also, what is the texture/consistency of a mousse - is it pudding like or custard like or a combo of the two?
hehe, I guess I just never felt the urge to eat one (one of very FEW things in my life... lol 
)
Thanks so much for ANY help you can provide.
I don't have a strawberry banana mousse recipe for you but I can tell you that mousse is not like pudding or custard. It is light and fluffy. Its made with whipped cream and stabilized with gelatin. Here's a site that has TONS of filling recipes, but I don't think I've seen strawberry banana. Perhaps they'll have some ideas that you can put together for your mousse.
http://www.ladycakes.com/Recipes/Fillings/fillings.htm
Here's my suggestion:
Jello makes these great things called Smoothie Snacks (in the refrigerated section, by the Jello and pudding cups), and there is a new flavor called Strawberry-Banana. They are light and mousse-y (not a real word, I know). To make them even more mousse-like, you could mix several of them with a container of Cool Whip (I think it can be left out of the refrigerator longer than regular whipped cream), and I think that would make a very yummy strawberry banana mousse filling. Hope this helps!
Thanks everybody! Today's my day to experiment! Wish me luck!
Welp, my experiements didn't work. I tried the dreamwhip/jello/cream variety & it was too loose. My test cake with the buttercream dam didn't hold it very well. I am going to go buy some of the smoothie snacks that Jess suggested tomorrow and see how they do, but in the interim...
Can anybody help me with a stable strawberry mousse recipe? I am dying here - how do the professionals do it? Also, the temp thing is an issue too so I think I may be outta luck on this one.
Anybody have any other ideas?
Thanks so much.
OK, so here's my best description of mousse - ya know when you buy whipped cream in the can and it comes out super fluffy?? Mousse is fluffy like that, but creamier. Imagine the mousse that people use in their hair, it's airy like that, if it makes any sense.
If I were stuck in your dilemma, here's what I would do.
When I make mousse, I take a box of instant pudding and bloom it in the mixer with 1/2 cup of milk. Make sure the milk and pudding are combined. Then mix in 2 cups of heavy cream and mix on high until very stiff.
For strawberry/banana mousse, I would probably take banana instant pudding and add a teaspoon or two of Nestle Strawberry Syrup. When I had an order for just the strawberry mousse, I did the vanilla mousse and added the strawberry syrup and it came out just fine.
Best of luck...there's all the ideas I can come up with!! I'm no chef, I just kind of experiment and see what works!
Jessieb = that sounds like the perfect solution -- and it sounds really good. I haven't thought of the Nestles strawberry mix - I'll have to get some to keep on hand
I haven't tried it but I was wondering about using the strawberry/banana jello mix with the vanilla or banana pudding mix and milk . . . .
good luck and keep us up to date on your experiments.
To be honest, I don't make homemade mousse. The Chocolate mousses I do make are from the box and delicious. I just makes more sense for me to do it this way. Otherwise I make a vanilla cream that is delicious.
Here is the recipe for a banana version of it.
1 8oz cream cheese (softened)
1 box instant banana pudding
1 cup cold milk
2 cups cool whip (thawed)
Beat cream cheese until smooth. In the meantime mix together the pudding and milk until thickened (it will be much thicker than regular pudding b/c it is half of the milk normally used). If you were making vanilla or a liquor flavor you could at the extract or liquor at this time. Otherwise add the pudding to the cream cheese and beat until well blended, scraping sides and bottom well. Then remove mixture from mixer and fold/stir in the cool whip. Add your fruit if desired and refrigerate.
After making the cream I sometimes will mix it with some fruit from one of those sleeves that you can get at cake stores. If you don't have that, you can use fresh/frozen mashed stawberries, jelly or fruit preserves of any kind (careful with how much liquid you add to the cream). Be careful not to overmix your cream or you will deflate the coolwhip. Let it set for a while in the fridge and then fill your cake. You should keep the cake in the fridge once decorated until delivery time. I've haven't had a problem yet transporting a cake filled with this cream. I assemble onsite.
I hope that this helps you out. It is not technically a mousse, but it is pretty fail proof and a very popular filling in my cakes. Good luck.
Katie
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