Banana Russe

Ingredients

• From 3 to 4 Bananas (according to size)
• 1 pint Custard (yolks of eggs only make it richer)
• 1 oz. Cox’s Gelatine
• 1 gill Cold Milk
• 2 tablespooufuls Whipped of Double Cream
• A little Cox’s Vanilla Essence
• A few drops of Brandy

Method

1. 1

   Peel and cut the bananas into fingers and line the sides and bottom of a plain Charlotte mould.

2. 2

   Soak the Gelatine in the cold milk for about fifteen minutes, and then dissolve slowly over the fire and add to the custard while both are hot.

3. 3

   Strain, and when nearly cold add the cream and flavouring and pour into the prepared mould.

As published

This recipe was extracted from A manual of gelatine cookery (1904) by Bertha Roberts, page 12. The excerpt below is the record exactly as published.

BANANA RUSSE. From 3 to 4 Bananas (according to size). I pint Custard (yolks of eggs only make it richer), j oz. Cox’s Gelatine. 1 gill Cold Milk. 2 tablespooufuls Whipped of Double Cream. A little Cox’s Vanilla Essence. A few drops of Brand3L Peel and cut the bananas into fingers and line the sides and bottom of a plain Charlotte mould, in the same way that you pre- pare a Charlotte Russe. Soak the Gelatine in the cold milk for about fifteen minutes, and then dissolve slowly over the fire and add to the custard while both are hot. Strain, and when nearly cold add the cream and flavouring and pour into the prepared mould. Set aside until quite firm. Turn out and serve, (39) STRAWBERRY CHARLOTTE. j lb. of Strawberry Jam or Pulp made from fresh fruit. I pint Double Cream. The juice of half a Lemon, oz. Cox’s Gelatine. pint Milk. Pink Icing (whisked white of half an egg and ^ lb. of icing sugar, few drops Cox’s Cochi- neal well worked). Finger Biscuits or Sponge Cakes. A few drops Cox’s Cochineal. Line a mould with the sponge cakes or finger biscuits, which have been previously covered with a thin layer of the pink icing, and allow to set. Soak the Gelatine in the milk for about fifteen minutes and then dissolve over the fire. Rub the jam through a sieve, add the lemon juice, dissolved Gelatine, and cochineal. When cool stir in the whipped cream and pour into the lined mould as the mixture begin to set. (40) CARAMEL CHARLOTTE. 1 oz. Cox’s Gelatine

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