Peel and crush the bananas with a fork and add the lemon juice. Mix in the curd and Hermesetas Granulated. Whip the egg whites into stiff peaks and then fold into the mixture.
Dissolve the gelatine by boiling a little water in a pan and then placing the lightly pressed gelatine leaves in a soup ladle and then placing this in the hot water. Stir until the gelatine has dissolved. Mix the gelatine with the banana mixture. Let it cool in the refrigerator. For the sauce: halve the fruits, scrape out the seeds and the jelly using a spoon and then push this through a sieve. Add 1 teaspoon of the seeds in the sieve to the sauce. Add the Hermesetas Granulated and cornflour and allow to boil for a short time, stirring at the same time. Leave to cool.
Form dumplings with two tbsp of the mousse and serve them on a plate with sauce around it.