25 nov

Oriental Sundae

Mrs WN West, Weetangera Branch

SERVES 6–8

2½ teaspoons powdered gelatine

80 ml (¹/₃ cup) water, plus 500 ml (2 cups), extra

110 g (½ cup) caster sugar

juice of 2 lemons

red food colouring

250 g day-old sponge cake, cut into 2 cm pieces

3 bananas, sliced

300 ml pouring cream, whipped

pulp of 3 passionfruit

Sprinkle the gelatine over 80 ml (¹/₃ cup) of water in a small heatproof cup and stand for 5 minutes, or until the gelatine softens. Place the cup in a small saucepan of simmering water coming halfway up the side of the cup. Heat for 4–5 minutes, or until the gelatine dissolves.

Heat extra water in a pan and stir in the sugar and lemon juice. Remove from the heat. Combine with the gelatine and add enough food colouring to tint the liquid pink. Cool to room temperature.

Place the sponge in a 2 litre (8 cup) capacity bowl and pour the jelly mixture over. Refrigerate for 2–3 hours or until firm.

Place the bananas on the top. Spoon over the whipped cream and drizzle with the passionfruit.