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Banana Charlotte

 

      Yield: 8 Servings

 

      1 pk lemon flavored gelatin

     20    sponge cake,or sponge finger

           cookies

      7    ripe bananas

    1/4 c  sugar

      1 T  chocolate,finely grated

      1 T  nuts,finely chopped

    1/2 pt whipped cream,1 cup

      1 T  unflavored gelatine,soften

           -in a little

           cold water,then

           dissolve in 3 TBSP hot water

      1 T  lime juice

           banana balls,garnish -

           -optional

           pawpaw,garnish -optional

           roughly chopped gelatin

           -garnish - optional

Dissolve lemon-flavored gelatine in 1/2 pint hot water.  Add 1/2

pint cold water/.  Put a thin layer in bottom of mold to set.  When set,

cut several slices of banana and cover gelatine in mold.  Pour over

more gelatin, enough to cover bananas, and allow to set.  Line sides of

mold with sponge fingers close together.  Puree remaining bananas.  Add

lime juice, sugar, chocolate & nuts.  Add whipped cream and unflavored

gelatine.  Mix thoroughly.  Pour carefully into mold and chill for at

least 3 hours.  When ready to serve, unmold, decorate with whipped

cream.  Garnish with pawpaw and banana balls or roughtly chopped

gelatine

 

 

1965 Jamaica Festival of Culinary Arts Competition











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