Banana Charlotte Russe

Ingredients

• 3 or 4 banana
• 1 oz.
• 1 pint milk
• 4 ozs. sugar
• 1 teaspoonful vanilla essence
• 1 pint whipping cream

Method

1. 1

   Peel and cut the bananas into fingers, line the bottom and sides of a small plain charlotte mould with them.

2. 2

   Mix the Gelatine with the milk, dissolve carefully, add the sugar and vanilla, then fold in the whipped cream.

3. 3

   Pour into the prepared mould.

4. 4

   Set aside until firm, then turn out and serve with sliced bananas.

Nutrition per serving

As published

This recipe was extracted from Cox's manual of gelatine cookery (1935) by J. & G. Cox Limited, page 26. The excerpt below is the record exactly as published.

3 or 4 banana 1298 = to ten persons] 6 ozs. su 12 large Tease 1 gill claret 1 tablespoonfui brandy 1 gill cold water i lb. finger biscuits 3 pint whipping cream Few pistachio nuts Pour it over the angel cake and decorate if with the violets and pistachio nuts. APPLE MOULD Stew the apples with the cold water till soft, then rub through a sieve, add the Gelatine dissolved in the boiling water, the lemon rind and yolks of the eggs; then add the whites beaten stiffly. Pour into a wet mould. Turn out when set and serve with cream or custard. APPLES A LA BERCY Dissolve the Gelatine in the boiling water. Mix the orange juice, the grated rind and juice of the half lemon, and the sugar with the apples. Add the dissolved Gelatine and cool. Stir this mixture until it begins to thicken. Add the stiftiy whisked whites of the eggs and the whipped cream, folding them in lightly. Pour into a wetted mould, put on the ice until frm. Tum out and serve with whipped cream. BANANA CHARLOTTE RUSSE Peel and cut the bananas into fingers, line the bottom and sides of a small plain char- lotte mould with them. Mix the Gelatine with the mulk, dissolve carefully, add the sugar and vanilla, then fold in the whipped cream. Pour into the prepared mould. Set aside until firm, then turn out and serve with sliced bananas. BANANA TRIFLE Dissolve the Gelatine carefully in one gill of the milk. Put the claret into a saucepan, add the brandy, water, and sugar, boil for minutes, add the bananas sliced and cook till the syrup thickens. Cool and put into a glass dish, then lay in the finger biscuits. Put the eggs into a saucepan, add one table- spoonful sugar and the rest of the milk, stir over the fire until they thicken slightly, add Page 46 the dissolved Gelatine, then strain over the finger biscuits. Set away in a cool place, When ready to serve, pile the whipped cream on the top and decorate with the chopped pistachios. BAVAROISE A LA DUCHESSE Lime a wet mould with lemon jelly and set away on ice. Dissolve the Gelatine with the boiling water, add the sugar, thinly cut lemon and orange peel, the milk and yolks of eggs mixed with the orange flower water. Stir until they thicken (do not boil), strain into a basin, and when cool add the maras- chino and whipped cream. Pour into a prepared mould. Turn out when set and serve with peaches or strawberries. BAVAROISE OF BANANAS Dissolve the Gelatine with the water, add the sugar, yolks, and milk, stir over the fire until they thicken, then addthe vanilla) Cool and add the bananas cut into thin slices. Divide into small wet moulds and set on ice. Serve with cold fruit syrup. BOSTON CREAM - Dissolve the Gelatine in half a pint of the milk. Make a custard with the remainder of the milk, the beaten yoiks of the eggs, and 3 ozs. sugar. Let it cool slightly and add the dissolved Gelatine and the vanilla to it. Whisk the whites of the eggs to a stiff froth, adding to them the remaining 2 ozs. sugar. When the custard is cool, add to the whisked whites and beat for ten minutes on the ice, Pour into a wetted mould. When firm, turn out and decorate, if desired, with sweetened whipped cream and wine jelly coloured green with a little green colouring. The jelly may be stamped out into shapes or chopped. Serve very cold. Page 49 {Six to eight persons) 2 oz. 1 gill boiling water } pint milk 3 ozs. sugar Yolks 4 eggs 2 tablespoonfuls orange flower water 1 wineglassful maraschino Peel 1 orange Peel 1 lemon Lemon jelly (Recipe No. &) Peaches or strawberries > pint whipping cream [Pive to six persons} oz. COX'S INSTANT POWDERED GELATINE 4 tablespoonfals boiling water 1 teaspoonful vanilla essence 2 yolks eggs Fruit syrup [Six to eight persons] OZS. OOX'sS INSTANT POWDERED GELATINE 1 quart milk 4 eggs 5 ozs. castor sugar 1 teaspoonful vanilla essence 180 134 132 133 (Bight to nine persons] 1 oz. 134 COZ’S (INSTANT POWDERED GELATINE Short crust Strained juice of 8 oranges The grated rind and strained juice of 1 lemon Volks of 4 eggs 4 ozs. castor sugar 4 ozs. freshly grated cocoanut 1 pint boiling water [Five to six persons] ~ OOX’S INSTANT POWDERED GELATINE 1 teaspoonfal almond essence 8 eggs 4 ozs. sugar 1 oz. chopped almonds Some slices of sponge cake 4 tablegpco boiling water 135 [ine te ten persons} 13s “Cox's INSTANT POWDERED GELATINE 2 pint milk 1 teaspoonful vanilla essence 4 eggs 4 oz8. sugar 1 pint whipping cream

Cook this with the app: pantry check, scaling, and the assistant.