Banana Mousse with Chocolate Sauce

Beat egg yolks, powdered sugar and hot water until creamy. Mash bananas, juice of one lemon, mix with egg yolk mixture. Soak gelatine, let it melt at low temperature, stir into the banana-egg mixture, refrigerate for 20 minutes. Whip cream with vanilla sugar and saffron until stiff.

When the mixture starts to gel, fold in whipped cream, chill for 2 hours. Melt dark chocolate in strong coffee, cool. Divide banana mousse into portions, decorate with chocolate sauce, banana pieces and mocha beans.

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