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Banana Cream I
personRecipeLibrary
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schedulePrep 0 min
local_fire_departmentCook 0 min
groups6 servings speedmedium
Source: Wikibooks contributors
Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.
Source revision: Revision 4587465
License: CC BY-SA 4.0 · Wikibooks contributors
Ingredients
Scale
- 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
- Whip the cream in a mixing bowl until stiff peaks form.
- Pass the bananas through a fine sieve in another bowl. Add the stiffly-whipped cream and the liqueur, and mix lightly together.
- 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.
- Pour into the prepared mould, and chill until set.