Banana Cantaloupe Dessert

Ingredients

• 2 tablespoons Gelatine (Granulated)
• 0.5 cup Cold water
• 2 Egg whites (Large eggs)
• 0.25 cup Powdered sugar
• 0.75 cup Heavy cream (Scalded)
• 0.6666666666666666 cup Sugar
• 4 Bananas (Mashed pulp)
• 1 tablespoon Lemon juice
• 1.5 cups Heavy cream (For whipping)
• 12 Lady fingers

Instructions

1. 1In a small bowl, sprinkle the gelatine over the cold water. Let it stand for 5 minutes to soften.
2. 2In a heatproof bowl, whisk the egg whites slightly. Add the powdered sugar and gradually whisk in the scalded cream. Place the bowl over a saucepan of simmering water (double boiler). Cook, stirring constantly, until the mixture thickens slightly, about 5-7 minutes.
3. 3Remove the custard base from the heat. Add the softened gelatine and the remaining sugar. Stir until the gelatine and sugar are completely dissolved. Strain the mixture into a bowl set in a larger bowl filled with ice water.
4. 4Add the mashed bananas and lemon juice to the gelatine mixture. Stir until the mixture begins to thicken, about 5 minutes.
5. 5In a separate bowl, whip the remaining heavy cream until stiff peaks form. Gently fold the whipped cream into the banana mixture.
6. 6Line a melon mold or a similar bowl with ladyfingers, trimming them to fit if necessary. Pour the banana mixture into the mold, spreading it evenly. Cover and chill in the refrigerator for at least 4 hours, or preferably overnight.