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Banana Cream I

Banana Cream I — a recipes for dessert recipe, 7 ingredients, about 30 min.

Serves 6 · 30 min · Recipes for dessert

contains dairycontains alcohol

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Ingredients

Units: US Metric
Scale: ½× – 4× with Plus →
  • 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
Make it lactose-friendly
  • ½ US pint (240 ml / 1 cup) double cream → lactose-free cream or coconut cream

Swaps are suggestions, not medical advice. Check labels if lactose is a serious issue for you.

Steps

  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.

We refine our recipes every week — check back for sharper, clearer steps.

Source

Wikibooks Cookbook — adapted under CC BY-SA 3.0