10 ml (2 tsp) powdered gelatine
30 ml (2 tbsp) water
100 g (4 oz) digestive biscuits, crushed
50 g (2 oz) ginger biscuits, crushed
75 g (3 oz) butter or block margarine, melted
275 g (10 oz) ripe bananas, peeled
40 g (1 1/2 oz) soft brown sugar
thinly pared rind of a thin-skinned lemon
45 ml (3 tbsp) lemon juice
1 egg white
142 ml (5 fl oz) carton double cream
50 g (2 oz) chopped walnuts
30 ml (2 tbsp) water
100 g (4 oz) digestive biscuits, crushed
50 g (2 oz) ginger biscuits, crushed
75 g (3 oz) butter or block margarine, melted
275 g (10 oz) ripe bananas, peeled
40 g (1 1/2 oz) soft brown sugar
thinly pared rind of a thin-skinned lemon
45 ml (3 tbsp) lemon juice
1 egg white
142 ml (5 fl oz) carton double cream
50 g (2 oz) chopped walnuts
method
1. Soak the gelatine in the water in a bowl over hot water.
2. Turn the biscuit crumbs into a bowl and stir in the melted fat until thoroughly mixed. Press the mixture into an 18 cm (7 inch) loose-bottomed flan tin. Chill until set.
3. Blend the bananas, sugar, lemon rind and juice to a puree.
4. Add the dissolved gelatine to the banana mixture and blend again for another second.
5. Lightly whisk the egg white until standing in stiff peaks and gently fold in the banana mixture. Turn into the prepared tin and refrigerate.
6. Lightly whip the cream. Remove the flan ring and decorate the pie with cream and walnuts.
2. Turn the biscuit crumbs into a bowl and stir in the melted fat until thoroughly mixed. Press the mixture into an 18 cm (7 inch) loose-bottomed flan tin. Chill until set.
3. Blend the bananas, sugar, lemon rind and juice to a puree.
4. Add the dissolved gelatine to the banana mixture and blend again for another second.
5. Lightly whisk the egg white until standing in stiff peaks and gently fold in the banana mixture. Turn into the prepared tin and refrigerate.
6. Lightly whip the cream. Remove the flan ring and decorate the pie with cream and walnuts.
serving amount
serves 4-6
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