Banana Charlotte

8 Servings

1 pk lemon flavored gelatin
20 sponge cake, or sponge finger
cookies
7 ripe bananas
1/4 c sugar
1 T chocolate, finely grated
1 T nuts, finely chopped
1/2 pt whipped cream, 1 cup
1 T unflavored gelatine, soften in a little
cold water, then
dissolve in 3 Tbsp hot water
1 T lime juice
banana balls, garnish optional
pawpaw, garnish optional
roughly chopped gelatin garnish optional

Dissolve lemon-flavored gelatine in 1/2 pint hot water.
Add 1/2 pint cold water/. Put a thin layer in bottom of mold to set. When set, cut several slices of banana and cover gelatine in mold. Pour over more gelatin, enough to cover bananas, and allow to set. Line sides of mold with sponge fingers close together. Puree remaining bananas.
Add lime juice, sugar, chocolate & nuts.
Add whipped cream and unflavored gelatine.
Mix thoroughly. Pour carefully into mold and chill for at least 3 hours. When ready to serve, unmold, decorate with whipped cream. Garnish with pawpaw and banana balls or roughtly chopped gelatine

1965 Jamaica Festival of Culinary Arts Competition