Banana Cream
Banana cream is a chilled, moulded dessert of sieved banana, whipped double cream and gelatine, adapted from Mrs Beeton's Book of Household Management. Pushing the fruit through a fine sieve gives a silky texture with no lumps, and a glass of Benedictine or Maraschino adds a sweet, herbal or cherry note that plain banana lacks. A few drops of pink coloring make it a proper Victorian table piece.
Instructions
Whip the cream in a mixing bowl until it holds stiff peaks.
Press the bananas through a fine sieve into a separate bowl so they become a smooth purée. Fold in the whipped cream and the liqueur gently, until just combined.
Dissolve the gelatine in the tablespoon of warm water, then stir in the sugar. Let the mixture cool until it is no longer hot, then fold it lightly into the banana cream.
Add the food coloring a drop at a time, stirring after each, until the cream is a pale pink.
Pour the mixture into your prepared mould and chill it until it has set firm.
Make it personal.
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