Banana Mousse and Chocolate Mini Cakes (without Flour)

Soak gelatine in cold water. Squeeze the lemon. Peel and slice the banana. Mix the banana, lemon juice and honey with the mixer to a pulp.

Squeeze out the gelatine well and dissolve it. Stir into the banana pulp and put in the fridge. Separate egg. Beat egg whites with salt until stiff. When the banana mixture begins to gel, fold in the egg whites. Chill for 1 to 2 hours.

Melt the chocolate and let it cool down a little. Mix the egg yolks with the butter and sugar. Stir in chocolate. Melt some butter. Brush silicone molds with it. Put a teaspoon of the chocolate mixture in each mold. Bake in the oven at 160 degrees for about 20 minutes.

Use a damp spoon to cut the lobes from the banana mousse. Arrange on dessert plates together with the chocolate cake. Garnish with fresh mint and the cherries.