Banana Chartreuse

Banana Chartreuse, Come quickly and eat this!

Banana Chartreuse combines jelly and bananas to create a perfect taste. This is recommended if you want to eat something lightly on an empty stomach. Don’t forget to add pistachio for perfect Banana Chartreuse!

Ingredients

  • 1½ pints lemon jelly
  • About 12 pistachio nuts (blanched ) - optional
  • 3 bananas
  • Ring mould (1¼-1½ pints capacity)

Method

Step 1

Have ready the jelly, which should be cool but not set. Stand the mould in a roasting tin, pour round a little cold water and add a few ice cubes.

Step 2

Turn the jelly into a bowl, stand this in water with ice cubes and stir gently with a metal spoon until the jelly is cold to the touch but not set.

Spoon in enough jelly to cover the bottom of the mould to a depth of ¼-½ inch. Leave to set.

Step 3

Blanch and finely chop the pistachio nuts. Slice bananas.

Place nuts on a layer of jelly, pour a little more over, and when set arrange a single layer of bananas on the top, set this with a little more jelly and repeat this process until mould is full, the last layer being of jelly.

Leave for at least 1½-2 hours to set. Then turn out chartreuse and fill the centre with chopped jelly.

Serve a bowl of whipped cream separately.

Banana In Coconut Milk? Have to check!