200 ml (7 fl oz) semi-skimmed milk
1 vanilla pod, split in half lengthways
1/2 tsp vanilla extract
1 tbsp cornflour, blended with a little cold water
240 g (8 3/4 oz), peeled weight, banana, cut into 3 mm (1/8 inch) slices
1 tbsp caster sugar
2 tbsp water
1 gelatine leaf, soaked in cold water
2 medium egg whites
for the decoration
1/4 tsp cocoa powder
4 fresh mint leaves
1 vanilla pod, split in half lengthways
1/2 tsp vanilla extract
1 tbsp cornflour, blended with a little cold water
240 g (8 3/4 oz), peeled weight, banana, cut into 3 mm (1/8 inch) slices
1 tbsp caster sugar
2 tbsp water
1 gelatine leaf, soaked in cold water
2 medium egg whites
for the decoration
1/4 tsp cocoa powder
4 fresh mint leaves
method
1. Pour the milk into a small saucepan and add the vanilla pod and extract. Bring to the boil. Gradually add the cornflour mixture, stirring constantly, and cook until thickened. Remove from the heat and allow to cool.
2. Divide a third of the banana slices between four 250 ml (9 fl oz) glasses or cups.
3. Remove the vanilla pod from the thickened milk and add the remaining banana slices. Using a hand-held electric blender, blend the mixture until smooth, or use a food processor.
4. Put the sugar and water into a separate small saucepan and bring to the boil. Boil for 1 1/2 minutes, then remove from the heat and stir in the soaked gelatine leaf.
5. In a large, very clean bowl, whisk the egg whites until soft peaks form, then whisk in the gelatine mixture. Using a metal spoon, gently fold in the banana mixture, being careful not to knock out the air in the whisked egg whites.
6. Pour the mixture over the sliced banana in the glasses or cups and place in the fridge to set for about 40 minutes.
7. To serve, lightly dust with cocoa powder and decorate with mint.
COOK'S TIP
• These cups can also be served lightly frozen on a hot summer's day. Just pop them into the freezer for 20 - 25 minutes before serving.
2. Divide a third of the banana slices between four 250 ml (9 fl oz) glasses or cups.
3. Remove the vanilla pod from the thickened milk and add the remaining banana slices. Using a hand-held electric blender, blend the mixture until smooth, or use a food processor.
4. Put the sugar and water into a separate small saucepan and bring to the boil. Boil for 1 1/2 minutes, then remove from the heat and stir in the soaked gelatine leaf.
5. In a large, very clean bowl, whisk the egg whites until soft peaks form, then whisk in the gelatine mixture. Using a metal spoon, gently fold in the banana mixture, being careful not to knock out the air in the whisked egg whites.
6. Pour the mixture over the sliced banana in the glasses or cups and place in the fridge to set for about 40 minutes.
7. To serve, lightly dust with cocoa powder and decorate with mint.
COOK'S TIP
• These cups can also be served lightly frozen on a hot summer's day. Just pop them into the freezer for 20 - 25 minutes before serving.
serving amount
serves 4
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