Tapioca Mousse with FruitTheWorldWideGourmet.com
Total time: 15 to 30 min
Preparation time: 10 minutes
Cooking time: 15 minutes
Refrigeration time: 2 hours
Difficulty: Easy
Nutritional values
per 100 g
per portion
Energy:109 kcal
Proteins:1.8 g
Fats:2.3 g
Carbohydrate:22.1 g
Fibers:3 g
Sugar:9.7 g
Cholesterol:7.9 mg
Sodium:18.2 mg
Calcium:13.6 mg
Energy:278 kcal
Proteins:4.6 g
Fats:5.9 g
Carbohydrate:56.4 g
Fibers:7.7 g
Sugar:24.7 g
Cholesterol:20.2 mg
Sodium:46.5 mg
Calcium:34.6 mg
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INGREDIENTS
For 4 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
50
g
icing sugar
2
egg whites
2
ladyfinger biscuits
3
bananas
15
ml
lemon juice
30
ml
granulated sugar
1
small basket of raspberries
1
fresh mint leaves
40
g
large dessert tapioca or quick cooking tapioca
1
ml
green food coloring
METHOD
- Cook the tapioca in boiling water with a few drops of green food coloring for 15 minutes, stirring regularly. Drain.
- Peel and slice the bananas. Purée the bananas slices with the lemon juice and granulated sugar.
- Mix together the mascarpone and icing sugar in a large bowl. Whisk until smooth and light.
- With a spatula, stir in the banana purée.
- Gently fold in the cooked, colored tapioca.
- Beat the egg whites to stiff peaks, then fold them gently into the preceding mixture.
- Gently add three-quarters of the raspberries.
- Divide the mixture among glasses or dessert cups and refrigerate for 2 hours.
Just before serving
- Divide the crumbled ladyfingers over the mousse with the remaining raspberries.
- Add 2 mint leaves for garnish.
CHEF'S NOTES
You can use frozen raspberries or substitute a colorful seasonful fruit.
