Banana Cantaloupe
A dish built around box gelatine or 2 tablespoons granulated gelatine and whites 2 eggs.
contains dairycontains eggs
Ingredients
US
Metric
- ½ box gelatine or 2 tablespoons granulated gelatine
- 120 ml cold water
- Whites 2 eggs
- 60 ml powdered sugar
- 180 ml scalded cream
- 160 ml sugar
- 4 bananas, mashed pulp
- 15 ml lemon juice
- Whip from 3½ cups cream
- 12 lady fingers
Make it lactose-friendly
- ¾ cup scalded cream → lactose-free cream or coconut cream
- Whip from 3½ cups cream → lactose-free cream or coconut cream
Steps
- Soak gelatine in cold water, beat whites of eggs slightly, add powdered sugar, and gradually hot cream, cook over hot water until it thickens; add soaked gelatine and remaining sugar, strain into a pan set in ice-water, add bananas and lemon juice, stir until it begins to thicken, then fold in whip from cream. Line a melon mould with lady fingers trimmed to just fit sections of mould, turn in the mixture, spread evenly, and chill.
Nutrition (estimated, per serving)
| Calories | 490 |
|---|---|
| Protein | 3.8 g |
| Fat | 12.1 g |
| Carbs | 98.4 g |
| Fiber | 4.7 g |
| Sodium | 46 mg |
Source
The Boston Cooking-School Cook Book (Fannie Farmer, pub. domain) — Public domain in the United States