Chartreuse of Bananas

Ingredients

• 4 oz. COX’S INSTANT POWDERED GELATINE
• 4 gill water
• 2 ozs. sugar
• 1/2 pint cream
• 1/2 teaspoonful lemon juice
• 2 or 3 bananas
• 1/2 pint banana purée
• 1 pint Lemon Jelly (Recipe No. 1 or No.9)
• Chopped pistachio nuts

Method

1. 1

   Line a mould with cool lemon jelly.

2. 2

   Decorate with banana slices dipped in jelly.

3. 3

   Fill spaces with pistachio nuts mixed with jelly.

4. 4

   Dissolve gelatine and sugar in water, add to banana purée and lemon juice.

5. 5

   Mix and stir into cream.

6. 6

   Pour into mould and turn out when set.

Nutrition per serving

As published

This recipe was extracted from Cox's manual of gelatine cookery (copyright) (1938) by J. & G. Cox Limited, page 35. The excerpt below is the record exactly as published.

CHARTREUSE OF BANANAS. Six to seven persons (A variation of Recipe No. 140) 4 oz. COX’S INSTANT POWDERED GELATINE 4 gill water 2 ozs. sugar 4 pint cream % teaspoonful lemon juice 2 or 3 bananas % pint banana purée I pint Lemon: Jelly (Recipe No. i or No.9) Chopped pistachio nuts Line a plain mould with cool Lemon Jelly. When set decorate with slices of banana, dipping each slice in a little cool jelly before putting it in position. Fill the spaces between the banana slices with chopped pistachio nuts mixed with a little Lemon Jelly. When these are set line the whole again with jelly. Half whisk the cream. Dissolve the Gelatine and sugar in the water, and add this to the banana purée, and lemon juice. Mix thoroughly, and stir at once into the prepared cream. Stir till the mixture begins to thicken, and pour immediately into the prepared mould. Turn out when set, and arrange chopped jelly round the chartreuse. Page Sixty-five ORANGE SOUFFLE. Five to six persons 4 oz. COX’S INSTANT POWDERED GELATINE (short measure) 3 eggs 2 OZS. CAStOr sugar. 14 gills whipping cream 4 gill hot water 1 gill orange juice Grated rind of 2 oranges For decoration:—+ gill whipped sweetened cream Chopped pistachio nuts, I orange Whisk the yolks of eggs with the sugar and grated rind in a bowl over a pan of hot water until thick and frothy. Remove from pan and whisk till cold. Dissolve the Gelatine in the ¢ gill hot water, add to it the orange juice and stir into the egg mixture. Fold into the whipped cream and then fold in the stiffly beaten whites of eggs. Pour into a soufflé dish previously prepared with a white paper band tied firmly round and coming two inches above the edge. Put im a cold place till firm; remove the paper band and decorate with sections of orange (dipped in caramel syrup, if desired), the whipped sweetened cream, and chopped pistachio nuts. Page Sixty-six RICH COLD SWEETS 67 140. CHARTREUSE OF ORANGES. Six to eight persons 141. 4 oz. COX’S INSTANT POWDERED GELATINE 1 pint Lemon Jelly (Recipe No. 1 or 9)

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