Banana in Aspic, a la Stockholm

Ingredients

• two cups lemon aspic
• one cup whipped cream
• two large bananas

Method

1. 1

   Glaze a ring mould with aspic, add half an inch of aspic at the bottom, and when cold, decorate with banana slices.

2. 2

   Fill with the rest of the cold bromangelon.

3. 3

   Color the other cup of aspic raspberry, beat until frothy, add diced bananas, then whipped cream.

4. 4

   Fill the mould and leave on ice until ready to serve.

5. 5

   Dip in warm water and turn out on a paper doily.

6. 6

   Serve with whipped cream.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 528. The excerpt below is the record exactly as published.

Banana in Aspic, a la Stockholm Banane en Aspic, a la Stockholm Two cups lemon aspic, one cup whipped cream, two large bananas

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