For the banana mousse, peel the bananas and mash them with the liqueur and cinnamon. Whip the whipped cream with half the sugar, and the two egg whites with the other half of the sugar until stiff.
Dissolve the gelatin as directed and mix with the banana puree. Then gently fold in the whipped cream first, then the beaten egg whites.
Grease small glasses or molds, pour in the mousse and refrigerate for at least 1 hour. Turn out and garnish with banana pieces.
Preparation Tip:
You can also try the banana mousse with coconut liqueur. So it tastes a little more exotic.
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