Chocolate banana mousse

• 400 GRAM COTTAGE CHEESE
• 1 CUP CREAM
• 150 GRAM SUGAR
• 400 GRAM RASPBERRIES
• 6 LEAVES OF GELATIN, soaked

• 200 GRAM CHOCOLATE
• 2 EGG WHITES
• 1 3/4 CUP CRÈME FRAÎCHE
• 3 TBSP SUGAR
• 2 BANANAS, peeled and mashed
• 1 TBSP LEMON JUICE
• 2 LEAVES GELATIN, soaked

Bring the cream to the boil and dissolve the gelatin and 100 gram sugar. Add this to the cottage cheese, stir well and distribute the mixture over 4 small bowls; refrigerate for four hours. Keep 4 raspberries behind and bring the other raspberries to the boil with the remaining sugar and half a cup of water. Cook for 3 minutes and puree. Turn the cheese puddings on plates, spoon the sauce around them and decorate with a raspberry.

Beat the egg whites until they are fluffy, slowly add the sugar whilst beating. Spread this mixture over a greased baking tray and bake it 1 hour at 150 degrees Celsius. Crumble this meringue. Distribute half of it over the bottom of 4 glasses. Melt the chocolate with 2 tablespoons crème fraîche in the microwave; add 3/4 cup crème fraîche and stir. Spoon this mixture on top of the meringue, followed by the second half of the meringue. Mix the banana puree with the remaining crème fraîche. Heat the lemon juice to the boiling point and dissolve the gelatin; mix this with the banana puree and spoon it on top of the chocolate mousse. Refrigerate for 3 hours.