banana white chocolate mousse

3c. cream
1 oz. pectin
8 oz. sugar
1c. egg whites
3c. banana puree
10 oz. white chocolate, melted
1/2c lemon juice
4 sheets gelatine

Whip cream to soft peaks. Bloom gelatine in water. Squeeze and melt. Combine the sugar and pectin and stir well. Add pectin/sugar mix to egg white, and whip over bain marie until it reaches 140 degrees F. Remove from heat and whip until cool and stiff.

Combine lemon juice and banana puree. Add melted gelatine and white chocolate. Fold in meringue and cream in thirds.

notes: this is a fairly stiff mousse that will hold it shape when molded. If piping, cut back on gelatine by half.