Banana Jelly with Coconut Sauce ('Bananenpudding mit Kokossoße')

Prepare the banana jelly:

Grease 3-4 small bowls or molds with a thin layer of oil.

Put the bananas, milk, water, honey, sugar, and cinnamon into a blender and blitz until smooth. Pass the banana milk through a fine-mesh sieve and transfer it into a saucepan. Heat the banana milk until it is lightly simmering. It will thicken slightly because of the banana starch which gelatinizes. Take the pot off the heat and season to taste with lime juice and salt. Be generous with your seasoning as the cooled jelly won't be as intense in taste when it's chilled. Stir in the soaked gelatin sheets until dissolved and pour the banana milk into small individual bowls or molds. Place them in the fridge and wait for them to cool down and solidify.

Prepare the coconut sauce:

In a saucepot, combine the coconut milk, water, and lime leaves. Bring to a simmer, then take the pot off the heat and leave to infuse for 10 minutes. After that, remove the lime leaves.

In a small mixing bowl, whisk together the egg yolks, sugar, and cornstarch. Add a ladle full of your hot coconut sauce and stir well. Add the egg yolk mixture to your pot to combine it with the rest of the coconut milk and heat gently until the sauce starts to thicken. Immediately take it off the heat and season to taste with lime juice and salt. Let the sauce cool down to room temperature before serving.

Serve the banana jelly:

Invert your chilled banana jelly onto a serving plate. If the jelly is stuck to your mold, gently heat the outside of your bowl or mold by placing it in a hot water bath. This will melt the outer layer of your jelly and make it easier to release. Sprinkle the jelly with some freshly-grated lime zest and serve with the coconut sauce.