{"0":"Peel the bananas and cut them into small pieces. You can put these into a blender right away. Squeeze the juice of a lemon and add one teaspoon of lemon juice into the blender, which will keep the bananas from changing colour and additionally give a nice sour note. Blend the bananas so that they become a smooth paste. There should not be any pieces of banana left.","1":"Now add the cream as well as the honey and blend it again very well, so that the cream and the banana are thoroughly mixed. Take the mixture out into a bowl.","2":"At this point, you start cutting the pomegranate – which can be a messy challenge if you do it the first time! Cut off the top of the pomegranate and then cut lines into the fruit’s skin, as if you want to cut it into four pieces. At this point you only cut the outside – if you cut it straight through, it will spill its delicious juice! When you have made the lines, grab it and twist, so that it opens. You can then take the quarters and knock against them from the outside with a spoon, which will make the seeds fall out whole. Add nearly all seeds into your mousse mixture and leave a few for decorating later.","3":"Pour the mixture now into small bowls in which you want to serve them later on or into one big bowl from which you will then take out the servings later. Place these bowls into the fridge for three to four hours – or overnight. It will get the rather firm consistency of mousse.","4":"Decorate them with the remaining pomegranate seeds before serving – and enjoy!"}