Ingredients:
• 1 cup – tied Curd (tied in muslin for 20 minutes)
• 1 cup – fresh Cream (chilled in beating container)
• 1/2 cup – Sugar powdered
• 2 ripe Bananas pureed fresh
• 1/4 packet Lemon jelly
• 4-5 drops vanilla essence
• Top layer:
• 2 bananas,1 Orange or Mango (optional)
• 1 tsp – Lemon juice
• 3/4 packet Lemon jelly
Method:
- Bottom layer:
- Put marie biscuits in a clean polythene bag.
- Crush to crumbs with a mallet or pestle.
- Remove into 6″ pudding bowl (flat bottom 2″ walls at least).
- Add melted butter and mix well with hand.
- Spread over bottom and press lightly.
- Bake it in hot oven for 5 minutes. (or microwave on medium for 2 minutes)
- Remove and cool to room temperature.
- Keep aside.
- Middle layer:
- Beat curd with electric hand beater till smooth.
- Dissolve jelly in 1/4 cup boiling water, dissolve till no crystals remain.
- Cool to room temperature.
- Beat chilled cream in chilled container with sugar till thick.
- Keep aside 2 tbsp. for topping (optional).
- Add beaten curd, vanilla essence, banana puree, mix well.
- Add jelly, beat well in chilled container, till thick.
- Pour over biscuit base, allow to set in refrigerator.
- Top layer:
- When curd layer is set, slice bananas as desired.
- Sprinkle lemon, and toss lightly to coat evenly.
- Arrange segments or orange or mango, and banana over curd layer.
- Prepare lemon jelly as per packet instructions, cool to room temperature.
- Pour over fruit, chill till well set.
- Decorate with save beaten cream.
Recipe courtesy of Sify Bawarchi