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BANANA CHANTILLY Recipe

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This recipe for BANANA CHANTILLY is from The Perry Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 c banana pulp
1/4 tsp salt
1 1/2 tsp lemon juice
1/4 c confectioners' sugar
1 c heavy cream
Directions:
Directions:
Beat 3 egg whites nearly stiff; gradually add 3/4 c granulated sugar, beating constantly. Add 1/2 tsp vanilla extract and 1/4 c vinegar; beat until well blended. Divide meringue in 2 parts and place each part, shaped to fit tray of automatic refrigerator, on buttered baking sheet. Bake in slow oven (275) 40 to 45 minutes or until delicately browned. Remove from oven; cool and put together with the following:

Combine banana pulp, salt, and lemon juice. Add sugar to whipped cream; fold into banana mixture. Place one baked meringue in refrigerator tray, cover with filling and add second meringue. Freeze about 3 hours. Cut in slices.
Number Of Servings:
Number Of Servings:
6-8
Personal Notes:
Personal Notes:
The ingredients for the meringue are in the first paragraph of "Directions". I know I'd like any thing that has banana pulp as an ingredient!

 

 

 

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