1 heaped tbs cocoa
1/2 pint water
Juice 1 orange/lemon
2 large bananas
few blanched almonds
1 dsp gelatine
1 oz sugar
2 egg whites
vanilla
Method: Slice bananas and arrange on base of individual bowls, sprinkle with juice. Dissolve gelatine in water, add slowly to cocoa and sugar, blending all well together. Whisk egg whites until stiff, fold into mixture lightly with vanilla and rest of juice. Pour over bananas to cover and top with split almonds. Serve with custard made with left over egg yolks or whipped cream. Serves 6.
Source: The Parson Knows: Easy Dinner Party Recipes (The Parish of St. Stephen, Glenunga; n.d.), p.25 ['Autumn Menu']
