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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 15 ml 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