Reference > Farmer's Cookbook > COLD DESSERTS > Banana Cantaloupe
  Orange Trifle Chocolate Charlotte  

Banana Cantaloupe

1/2 box gelatine or
2/3 cup sugar
2 tablespoons granulated gelatine
4 bananas, mashed pulp
1/2 cup cold water
1 tablespoon lemon juice
Whites 2 eggs
Whip from 31/2 cups
1/4 cup powdered sugar
3/4 cup scalded cream
12 lady fingers

Soak gelatine in cold water, beat whites of eggs slightly, add powdered sugar, and gradually hot cream, cook over hot water until it thickens; add soaked gelatine and remaining sugar, strain into a pan set in ice-water, add bananas and lemon juice, stir until it begins to thicken, then fold in whip from cream. Line a melon mould with lady fingers trimmed to just fit sections of mould, turn in the mixture, spread evenly, and chill.

  Orange Trifle Chocolate Charlotte  

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