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30 Comments

    1. Thank you so much. I’m glad you’re enjoying the recipes.

      Replacing cream with condensed milk will make the mousse overly sweet and change the texture quite a bit. It won’t have the light, airy feel that whipped or blended cream gives. You could try using a mix of condensed milk and hung curd or thick yogurt, but the result will be denser and much sweeter.

  1. Lovely recipe. I was wondering if we can use thick coconut milk instead of cream and date syrup as a sweetener? Will that work?

  2. I followed the recipe to a T, with one exception- added ¼ teaspoon cinnamon powder. I used Amul cream, which has 25% fat. The bananas ( pachha bale- big bananas, well ripened) were 400 grams with skin.

    It did not set, even after 24 hrs. Also, it turned a pale purplish color. It was tasty, but like a creamy banana milkshake. Would like to try again. What do you think was the issue, please?

    1. I think its the quality of bananas. You can try with elaichi bananas or robusta bananas. Did you add lemon juice. It prevents the darkening or color change.

      Also try keeping the cream in the fridge for a few hours or overnight before blending. Secondly only add the thick cream and not any runny watery liquid that sometimes forms in the pack. I hope this helps.

  3. You are awesome and because of you only I’m able to work in kitchen without any problem. Your recipes make me a good cook. Thank u for this blog n for the awesome mouth licking recipes.:-)5 stars

  4. Hi,
    I love your recipes and am a great fan of yours.. Just wanted to know if I can add hung curd in place of fresh cream.

    Thanks

    1. you can add hung curd. the taste will be different than with cream and the mousse will have sour notes in it, due to the hung curd. but overall the taste will be good. add honey or sugar accordingly.

  5. Hi dassana,

    Your recipes always turn out to be great. 🙂
    Will Amul low fat(25%) cream do or is heavy cream needed to get the mousse consistency?

    Thanks

    1. amul cream works. i use amul cream for all the mousse and panna cotta recipes that i have posted on the blog. in this recipe, the banana also helps in giving a mousse like texture. if you can get heavy cream, then heavy cream can also be used in this recipe.

  6. Hi Dassana,

    You’re truly a kitchen goddess! I have recently started cooking and looked towards your blog to help me out primarily coz it helps me make dishes that are super quick but look as if hours have been spent making them. And I must say that within a week you’ve transformed this newbie to a decent cook! Eternally grateful to you for that. Made the above recipe and mushroom roast yesterday for dinner and it was phenomenal! Didn’t have besan so added rice flour instead 😛 the results were still good!

    So here’s a big hurrah to you! Keep cooking 🙂

    XOX 🙂5 stars

  7. Hi dassana, tried the abv recipe and hv kept it in the fridge… it should set by night .. looks yum. hope my son likes it ….. i also tried your chocolate banana mousse.. while melting the dark compound chocolate i added the cream and coffee powder..but the full thing got spoilt.. can u tell me how it must hv happened… probably while i was adding amul cream from the pack a little milk also poured out .. could that be the reason or something else .. one thing im sure is that there was no water in the chocolate vessel ….

    thanks dassana
    regards and take care
    marina5 stars

    1. spoilt meaning what happened. did the mixture looked curdled? the mixture should have a velvety smooth look or appearance. if it looks curdled, then the cream had already got spoiled. don’t eat if the curdling has happened. if not, then you can have as well as serve the mousse.

      1. Yes dassana, it looked curdled… i guess you are right the cream must hve been spoilt…. it was 4-5 days olds but kept in the fridge … i know the pack says use it within 2 days after opening … .. hey dassana thanks for your prompt reply … next time i will see to it that i use fresh cream in every dish… thanks a lot ..

        regards n tk care ..
        marina5 stars

        1. thanks for informing marina. next time when you use cream, just smell it. its should have the fresh cream milky aroma. if it smells sour or even faintly sour, then its spoiled. better to use in a few days after reopening.

  8. Hello ur recipes are very tasty I just love them, but can I use milk instead of fresh cream and coco powder instead of grated chocolate??? Thank you!!!

  9. I hv tried ur many recipes and all came out good.
    Now for this I want to know can I use cream from milk(malai) .
    One more good thing is u always response to my questions.thanks for that.

  10. Wow! I love love love this website… I have a sweet-tooth and since coming to UK I have been craving good indian sweets for what feels like forever. Thank you so much for these amazing recipes… I am going to try all of them one by one in due time! Oh and all the vegetarian savoury dishes too!!

    Kudos to you!

  11. Oh My! This is one of my favorite dessert and this is the easiest recipe and presentation I’ve seen so far. Thank you Dassana for making me crave.5 stars