Banana Chartreuse

Preparation info

  • Serves


    • Difficulty


Appears in

The Times Calendar Cookbook

By Katie Stewart

Published 1977

  • About

Choose pale-coloured jelly for this recipe, so that the decoration shows through clearly – lemon or lime give the best results.


  • 1 568-ml /1 -pint packet lime jelly
  • 3 dl/½ pint cold water
  • 3 large ripe bananas
  • juice of ½ lemon
  • 1.5 dl/½ pint single cream
  • 1.5 dl/½ pint double cream


    Measure 1.5 dl (¼ pint) of the water into a saucepan, bring up to the boil and draw off the heat. Add the jelly in pieces, stir until dissolved and then add the remaining water. Spoon a little jelly over the base of a deep 15-cm (6-in) round cake tin or 1-litre (2 -pint) mould and allow to set firm. Slice one banana thinly and arrange neatly round the edge of the mould on the surface of the jelly. Spoon over a little more jelly to wet the decoration and leave to set firm. Meanwhile allow the remaining jelly to cool until beginning to set.

    Mash the remaining bananas with the strained lemon juice to a purée. Whisk the single cream and double cream together until thick, then fold in the almost set jelly and the mashed bananas. Pour into the mould over the decorative base. Leave in a cool place until set firm. Loosen round the top edges of the mould and dip for a moment into water – as hot as the hand can bear. Place a serving plate over the top and invert the mould on to it, giving a good sharp shake so that the dessert slides out. Serve with pouring cream.