Banana Mousse

To make the mousse: In a small pan, sprinkle the gelatin over 1/3 cup of water and reserve

In a larger pan, mix together the sugar and remaining 2/3 cup of water

Bring to a boil without stirring until the sugar caramelizes

Add the sliced bananas and cook, stirring constantly for 1 minute

Remove from heat, beat in a blender with milk and reserve in the appliance's bowl

Heat the reserved gelatin over low heat, stirring constantly until dissolved

Combine with banana mixture and blend again

Pour into a mold and refrigerate until firm

Beat egg whites until stiff and fold gently into banana mixture

Pour into a greased mold, 21cm diameter, and refrigerate until firm

Unmold and serve with the sauce

For the sauce: In a pan, mix together milk and lemon rind

Bring to a boil and then reduce heat to a simmer

At an interval, whisk in egg yolks mixed with sugar and cornstarch

Add remaining milk and whisk over low heat until thickened

Let cool and use.