Banana Cream (Creme de Bananes)

Ingredients

• 5 or 6 bananas
• 1 pt. custard
• 1 oz. gelatine
• 1 gill water
• 1 gill double cream
• 1 dessert-sp. brandy or liqueur
• Yellow colouring
• Sugar

Method

1. 1

   Peel and cut bananas into pieces, rub through a sieve with a silver spoon.

2. 2

   Add this puree to warm custard, strain in dissolved gelatine, sweeten to taste, add brandy or liqueur, and colour with yellow.

3. 3

   Whip the cream and stir in lightly.

4. 4

   Pour into a mould decorated with jelly and banana slices.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 713. The excerpt below is the record exactly as published.

1 gill double cream. 2 whites of eggs. | pt. apricot puree. 2 or 3 drops essence of almonds. £ gill syrup from apricots Prepare the apricot puree by rubbing some tinned apricots through a fine sieve along with some of the syrup. Then dissolve the gelatine in about b gill of the syrup, strain it into the puree and mix well. Now whip the cream and beat the whites of eggs to a stiff froth, mix all together very lightly, flavour with essence of almonds, and make the mousse peach-coloured with two or three drops 444 COOKERY FOR EVERY HOUSEHOLD of carmine. Stir occasionally until setting, and then pour into a glass bowl. Sufficient for 4 or 5 persons. Probable cost, Is. 1996. Apple Cream (Crgme de Pommes) Make in the same way as Apricot Cream, using a purie of cooked apples instead of the puree of apricots. 1997. Banana Cream (CrSme de Bananes) 5 or 6 bananas. I pt. custard. | oz. gelatine, i gill water, i gill double cream. 1 dessert-sp. brandy or liqueur. Yellow colouring. Sugar. Peel the bananas, cut them in pieces with a silver knife, and rub them through a sieve with a silver spoon. Add this pur6e to £ pint warm custard, and strain in the gelatine dissolved in | gill of water. Sweeten to taste, add the brandy, liqueur, or any other flavouring preferred, and colour with a little yellow colouring. Whip the cream, and stir it in lightly at the last. Pour the cream mixture into a mould that has been deco- rated with a little sweet jelly, thin slices of banana, and a few chopped pistachio nuts ; or the mould may be lined entirely with jelly decorated with sliced bananas, &c. (see p. 433). When cold and set, turn out and serve with chopped jelly round, or with some pretty fern leaves. Sufficient for 5 or 6 persons. Probable cost. Is. 3d. to Is. 6 d. 1998. Banana Whip or Trifle 4 bananas. 3 sponge cakes. 2 table-sps. jam. 1 glass sherry. 1 pt. custard. 2 or 3 macaroons. A few sweet almonds. 1 gill cream. Split the sponge cakes, spread them with jam, and then cut them in slices. Peel the bananas, and cut them in four or six pieces. Arrange the sponge cakes and bananas in a glass dish, sprinkling them with the macaroons (crushed) and the sweet almonds blanched and shred. Pour the wine over, and let this soak a short time. Then pour over the custard. Whip the cream, sweeten and flavour it to taste, and use it to decorate the top of the trifle. Garnish with a few pieces of cherry and angelica, or other glac6 fruits. Serve very cold. Sufficient for 4 or 5 persons. Probable cost. Is. Ad. 1999. Bramble or Blackberry Cream 1 lb. blackberries. 2 or 3 apples. Rind of 1 lemon. I lb. sugar. \ pt. cream, f oz. gelatine.

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