Estimated Nutrition (whole recipe, rough)
Counts 3 of 5 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Banana | 1 medium (118g) | 105 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Leaf | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 medium-sized bananas or 2 large-sized bananas
- ½ US pint (240 ml / 1 cup ) double cream
- 1.5 oz (43 g / ⅕ cup) caster sugar
- 0.75 oz (21 g) leaf gelatine
- 1 tbsp warm water
- 1 wineglassful (175 ml / 5.9 oz / ¾ cup) Benedictine or Maraschino liqueur
- Pink food coloring
Directions
Whip the cream in a mixing bowl until stiff peaks form.
Pass the bananas through a fine sieve in another bowl. Add the stiffly-whipped cream and the liqueur, and mix lightly together.
Dissolve the gelatine in the 1 tbsp warm water, stir in the sugar, and when sufficiently cool mix lightly with the cream mixture, adding food coloring drop by drop until a pale pink colour is obtained.
Pour into the prepared mould, and chill until set.