Banana Mousse

Ingredients:

400 g mashed bananas
250 g heavy cream
280 g sugar
100 ml water
10 ml lemon juice
7 g unflavored gelatin
4 egg whites
1 banana to decorate

Pionono:
40 g flour
40 g sugar
20 g honey
4 eggs
Vanilla essence

Preparation:

Pionono:
Stir eggs, the sugar and the honey.
Perfume with the vanilla essence.
Add the flour in surrounding form.

Extend the mixture in a greased plate.
Bake at 230ºC for 10 minutes.
Let cool and cut with cake cutter in circles.

Mousse:
Hydrate the gelatin in the water and reserve.

Stir the egg whites with the sugar until forming merengue.
Incorporate the mashed bananas and the lemon juice.
Add the hydrated gelatin.

Stir the heavy cream until forming whipped cream.
Incorporate it to the previous mixture in surrounding form.

Place the "pionono" circles at the bottom of each individual mold.
Spill the mixture in each mold.
Refrigerate for 1 hour.

Decorate with chocolate strips, bananas and caramel.