"pain" of Bananas, Havanese

Peel eight very ripe bananas; crush the pulps and rub them through a fine sieve into a basin; add the juice of two oranges and one ounce and a half of gelatine dissolved in a gill of water, then pass the whole through a fine sieve; let it get thoroughly cold on ice and as soon as it begins to set incorporate into it the same quantity of very firm whipped cream. Have prepared a quart of clear jelly (No. 106) flavored with rum, colored with carmine, and let cool to the consistency of a thick syrup. Incrust a cylindrical jelly mold (Fig. 150) in ice, pour into the bottom a three-quarter of an inch thick layer of the banana preparation and leave it to harden; on this pour a layer of the same thickness of the rum jelly, leaving it also to harden, and over this pour another layer of the banana preparation, then another of the jelly, and so on until the mold is entirely filled, being careful that each layer is of equal thickness. Cover the top with a round piece of paper, then place on a lid with chopped ice over; leave stand for an hour and a half to two hours so that it is perfectly hard before unmolding.