A cold dessert of sieved banana, sugar, dissolved gelatine, whipped cream and lemon juice, set in a mould moistened over steam and dusted with sugar. From Erken's Stor kokebok (1949), p. 525.
Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 525 (falt i det fri)
Blancmange was a classic cold gelatine cream; here it is made with banana.
Make the banana cream
Peel the bananas and press them through a fine sieve. Mix with the sugar.
Add the gelatine
Dissolve the gelatine in the usual way and mix it into the banana.
Fold in the cream
Finally fold in the stiffly whipped cream and the lemon juice.
Fill the mould
Moisten the mould over steam and dust it with sugar. Pour in the cream and leave it to set in a cold place.
Measures are converted to g and dl (¾ l cream = 7.5 dl). The "hair sieve" is written as a fine sieve. The book says the mould is moistened over steam; this is kept.
Revised 1949 recipe
From the revised edition of the Big Cookbook.
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