Prepare the baumkuchen according to the recipe (see p.

33), let cool, and cut into thin strips.

Lay the strips in a terrine mold the short way.

For the banana mouse, purée the peeled, coarsely chopped bananas with simple syrup and lemon juice.

Sieve the purée.

Add water to the gelatin, remove excess, and dissolve in a portion of the banana purée in a double boiler.

Mix back into the rest of the purée and beat in an ice bath until it begins to gel slightly.

Beat the egg whites to stiff peaks with sugar and fold into the banana mixture.

Fill a terrine mold and chill for 2 hours.

For the chocolate mousse, melt the chocolate in a double boiler and then remove from heat.

Mix the simple syrup with peeled, coarsely chopped banana and heavy cream.

Pass through a fine sieve and mix into the chocolate along with the egg yolk.

Fold in the whipped cream and flavor with banana liqueur.

Spread on top of the banana mousse and chill for 4 more hours.

Remove from the terrine mold and portion.

Place each piece in the middle of a plate, surround with kumquat star anise compote and dust with confectioner’s sugar.