Bananas Creole

This cold dessert is a mould lined with slices of fresh pineapple and filled with a mousse flavoured with rum. It takes some time to prepare, but can be made well in advance and is an unusual and delicious dessert for a lunch or dinner party.

1 medium-sized pineapple pint water

8 oz. sugar

1 tablespoons light rum

4 bananas

2 whole eggs plus

2 yolks

2 oz. sugar j oz. gelatine

2 tablespoons hot orange juice

2 tablespoons light rum

5 fl. oz. double cream, whipped

Peel the pineapple and cut into thin slices. Put the water and sugar in a medium-sized pan and, stirring continuously, dissolve the sugar over low heat. When the sugar is completely dissolved, raise the heat and bring the syrup to the boil.

Boil for 5 minutes. Place the pineapple slices gently in the syrup, add the rum, lower the heat and simmer for 15 minutes, or until the pineapple is tender.

Remove the pineapple slices carefully, drain and set aside to cool.

Peel the bananas, cut them in half lengthways and lay them in a heatproof dish.

Bring the syrup to the boil and pour it over the bananas. Leave for 15 minutes, then drain the bananas and set them aside.

Discard the syrup.

Line a plain mould with the pineapple slices and set aside.

Whisk the whole eggs, yolks and sugar in a medium-sized bowl. Place the bowl in a pan of simmering water, over low heat, and whisk until the egg-and-sugar mix-ture is thick.

Remove from the heat, place the bowl over crushed ice or cold water, and continue whisking until the mixture is cold.

Dissolve the gelatine in the orange juice and stir into the egg mixture with the rum. Fold in the whipped cream. Place the bowl on ice and stir. When the mousse is on the point of setting, pour it into the mould. Chill in the refrigerator until completely set. Unmould on to a serving dish, surround with the bananas and serve.

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