Banana Pudding

Preparation Time: 200 minutes
Cooking Time: 10 minutes
Difficulty: 2
Spiciness: 0
Number of Servings: 6

Let this excellent banana pudding amaze and completely captivate you.

Crack the eggs and carefully separate the yolks from the whites into two bowls. Store the egg whites in the refrigerator until needed. Whisk the yolks well with a whisk. Place a small pot on the stove, pour in 200 ml of cream and the banana puree, then add the yolks and flour. Mix everything well. Cook over moderate heat until the mixture thickens, stirring constantly with a whisk. Be careful not to let the mixture boil! Then remove the pot from the heat and let the mixture cool slightly.
Soak the gelatin sheets in cold water for 10 minutes to let them swell. Peel the bananas and cut them into smaller pieces, saving a few slices for garnish. Whip the remaining cream with an electric mixer until stiff. Also beat the egg whites until stiff peaks form, and squeeze out the gelatin. Place a small pot on the stove and slowly heat the gelatin until it dissolves.
Mash the banana pieces with a fork, then mix them together with the whipped cream into the cooled yolk cream. Add the dissolved gelatin in a thin stream and mix everything well. Slowly fold in the beaten egg whites with a whisk. Rinse serving glasses with cold water and fill them with the mixture.
Refrigerate the puddings for at least 3 hours to set. Garnish each with mint leaves and a banana slice, then sprinkle with cinnamon. Serve the prepared dessert.