Banana mousse
Ingredients
- Lemon jelly 1 packet
- Bananas 3 medium mashed
- Lemon juice 2 tbsp
- Glazed Cherries 3 halved
- Hot water ½ cup
- Evaporated milk 1 can chilled or 400 ml
- Fresh cream 200 gm whipped
- Gelatin 1 tbsp heaped dissolved in ¼, over turn cup water
Method
- Dissolve jelly in 1 cup water add ½ cup cold water, pour a little jelly in the base of charlotte mould, leave to set, cut one of the banana into slices, toss in lemon juice, arrange on top of the set jelly, also arrange the jellies, pour the little more jelly over them and leave to set, beat evaporated milk until double in volume, mash 2 bananas and mix with the remaining jelly, gelatin mixture and evaporated milk, pour this mixture into the charlotte mould, chill until firm overturn into platter, decorate with chipped cream, serve chilled.
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