Frozen Banana and Lemon Mousse

Wrap a piece of aluminum foil three times around itself to form a strip 10 cm wide and long enough to fit around the mold of a 2-liter soufflé dish

Place it in the dish so that it's 5 cm above the edge

In a saucepan, mix together the gelatin and 1/2 cup of cold water

Add the heavy cream gradually, stirring constantly until the mixture dissolves

Beat the egg yolks slightly

Add some of the gelatin mixture and mix well

Combine everything in the saucepan with the remaining gelatin

Cook over low heat, stirring constantly for 2-3 minutes or until it thickens slightly

Remove from heat and add lemon juice, rum, and lime zest

Let it cool to room temperature

Chill in the refrigerator, mixing occasionally until the mixture thickens further

Add mashed banana to the mixture and mix well

Beat egg whites until stiff peaks form

Gradually add 1/2 cup of cold water and continue beating until stiff and glossy

Fold the whipped cream into the banana mixture, being careful not to deflate it

Pour the mousse into a prepared mold and refrigerate until firm

Garnish with fresh mint leaves and sliced bananas

Serve in slices.