Preparation / Directions:
1. Make a 1-inch foil collar to fit around a 5-cup souffle dish; butter collar and secure with tape.
2. Slice bananas into blender; whir until pureed.
3. Combine 1/4 cup sugar with gelatin and salt in a medium saucepan.
4. Add water and liqueur; cook, stirring, over low heat until gelatin dissolves.
5. Stir a small amount of gelatin mixture into egg yolks; stir back into hot gelatin mixture.
6. Cook, stirring, over low heat until mixture coats a metal spoon, 2 to 3 minutes.
7. Chill until partially set, stirring periodically.
8. Fold whipped cream into gelatin mixture; fold in bananas.
9. Beat egg whites until foamy; gradually add remaining 1/4 cup sugar, beating until stiff peaks form.
10. Fold into gelatin mixture; turn into prepared souffle dish.
11. Chill until firm, 5 to 6 hours or overnight; to serve, remove collar and garnish with dollops of whipped cream, sliced bananas and almonds.
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