Banana Mousse – with Curd

Peel and coarsely chop bananas, add juice of one lemon.

Mash fruit with a fork. Stir in curd cheese and sugar. Whip egg whites to stiff peaks and fold in.

Allow gelatine to melt: Bring a little water to a boil in a small pan. Put the slightly squeezed gelatine leaves into a soup ladle and place it in the hot water bath. Stir until the gelatine has dissolved. Mix the gelatin with the banana cream. Place in the refrigerator to set.

For the sauce, cut the fruit in half, scrape out the seeds with the jelly using a spoon and pass through a sieve. Add 1 tsp of seeds to the sauce form. Add sugar and cornstarch and bring to a boil, stirring briefly. Cool.

Cut dumplings from the mousse with 2 tablespoons and arrange on plates, surround with the sauce.

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