3 cups of milk
1/2 cup of cornstarch
1 cup of granulated sugar
3 egg yolks, separated
1 1/2 tablespoons of vanilla extract
24 champagne or diplomat cookies
4 large ripe bananas, sliced
raspberry, blackberry, or jaboticaba jelly
3 cups of milk
1/2 cup of cornstarch
1 cup of granulated sugar
3 egg yolks, separated
1 1/2 tablespoons of vanilla extract
24 champagne or diplomat cookies
4 large ripe bananas, sliced
raspberry, blackberry, or jaboticaba jelly
Heat the milk
Mix cornstarch with 2/3 cup of granulated sugar
Gradually add the hot milk, whisking well
Cook over low heat, whisking until thickened
Beat the egg yolks
Add a little of the milk mixture and mix well
Add to the remaining milk
Whisk well and cook slowly for 2 minutes
Let cool slightly
Add vanilla extract
Assemble layers of cream, cookies, and banana slices in a refrigerator-proof mold, with the final layer being cream
Beat egg whites until frothy
Add, gradually, 1/3 cup of granulated sugar remaining, beating until stiff peaks form
Cover the mold with whipped cream, piling it slightly
Bake in a moderate oven (170°C) for about 15 minutes or until lightly browned
Serve warm, adding a spoonful of jelly to each serving
It can also be served chilled
Serves 6
