1 cup turbinado-style cream cheese
4 tablespoons white sugar
2 tablespoons unsalted butter
4 cloves garlic, peeled
4 tablespoons lemon juice
8 sprigs fresh banana, peeled and cut into 1/2 inch strips
1 triangle lemon, peeled and julienned
3 tablespoons lemon juice
1 tablespoon olive oil
In a saucepan, combine cream cheese, sugar, and butter. Heat just enough to coat. Sift together lemon juice and 3 tablespoons lemon juice.
Prepare gelatin according to package directions. Pour over cream cheese mixture. Cook until slightly thickened. Remove from heat and set aside.
Stir garlic, buttered, lemon juice, banana peel and lemon juice together in medium bowl; stir into gelatin mixture. Pour gelatin mixture over cream cheese mixture and set aside.
Using wire whisk, whisk egg yolk mixture into cream cheese mixture and whisk until smooth. Spread into a deep, shallow bowl. Microwave on medium/high power for 3 minutes. Place racks in the freezer 20 minutes before baking.
In a saucepan and beat egg whites until stiff peaks form. Gradually stir in 2 teaspoons of lemon juice/2 tablespoons olive oil; continue to whisk until soft peaks hold, 2 minutes. Fold cream cheese mixture into egg whites, beating continually to ensure consistency. Drop by heaping spoonfuls onto parchment.