Banana Split Mousse Spheres

Experience the whimsical world of molecular gastronomy with these banana split mousse spheres, a playful twist on the classic dessert.

Steps

1. In a blender, puree the ripe banana until smooth. 2. In a saucepan, heat the heavy cream until warm. 3. Melt the dark chocolate and mix it with the warm cream. 4. In a separate saucepan, combine agar agar powder, sugar, and water. Bring to a boil, then simmer for 2 minutes. 5. Slowly pour the agar agar mixture into the chocolate mixture while whisking continuously. 6. Pour the mixture into half-sphere molds and refrigerate for 1 hour. 7. Carefully remove the mousse spheres from the molds. 8. Dust with cocoa powder and top each sphere with a maraschino cherry.

1 ripe banana, 100g dark chocolate, 100ml heavy cream, 2g agar agar powder, 50g sugar, 50ml water, 1 tbsp cocoa powder, 1 maraschino cherry