Banana Mousse

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

In a larger saucepan, combine the heavy cream and remaining 2/3 cup water

Bring to a simmer over medium heat without stirring until the mixture turns golden brown

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

Remove from heat and beat in an electric mixer with the milk until well combined. Reserve

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

Combine the banana mixture and gelatin mixture

Beat again until smooth

Pour into a serving dish and refrigerate until firm

Beat the egg whites until stiff and fold gently into the banana mixture

Pour into a prepared mold, greased with vegetable oil, and refrigerate until firm

Remove from mold and serve with the sauce

To make the sauce: In a saucepan, combine the milk, grated lemon rind, and egg yolks

Bring to a simmer over medium heat

At an arm's length, whisk in the heavy cream and cook, stirring constantly, until thickened

Remove from heat and let cool

Use as desired.