Soak the gelatine in the cold water; add the banana pulp (pass the peeled bananas through a sieve) and let scald over hot water; remove from the fire, and add sugar, and when cool the wine and the lemon juice. Let stand in a cool place, and when it begins to thicken fold in the cream, beaten stiff. Mix and turn into mould and serve with sliced oranges or strawberries.
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