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Banana Cream I

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Prep: 0 min Cook: 0 min Servings: 6 servings Difficulty: medium

Categories: Dessert

Tags: easy, public domain, recipes for dessert, recipes using banana, recipes using food coloring, recipes using gelatin, recipes using superfine sugar, recipes using whipped cream

Source: Wikibooks contributors (https://en.wikibooks.org/wiki/Cookbook%3ABanana_Cream_I)

Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.

Source revision: https://en.wikibooks.org/w/index.php?title=Cookbook%3ABanana%20Cream%20I&oldid=4587465

License: CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/) · Wikibooks contributors

Ingredients

  • 3 medium-sized bananas or 2 large-sized bananas
  • ½ US pint (240 ml / 1 cup) double cream
  • 1.5 oz (43 g / ⅕ cup) caster sugar
  • 0.75 oz (21 g) leaf gelatine
  • 1 tbsp warm water
  • 1 wineglassful (175 ml / 5.9 oz / ¾ cup) Benedictine or Maraschino liqueur
  • Pink food coloring

Directions

  1. Whip the cream in a mixing bowl until stiff peaks form.
  2. Pass the bananas through a fine sieve in another bowl. Add the stiffly-whipped cream and the liqueur, and mix lightly together.
  3. Dissolve the gelatine in the 1 tbsp warm water, stir in the sugar, and when sufficiently cool mix lightly with the cream mixture, adding food coloring drop by drop until a pale pink colour is obtained.
  4. Pour into the prepared mould, and chill until set.