Banana and Peach Bavarian Cream
A four-ingredient dessert made entirely in the blender: jelly powder, boiling water, a banana and cold milk. The gelatine with milk gives an airy, mousse-like texture, and the banana brings the creaminess without any cream at all. Cheap, fast and perfect as an everyday dessert.
The base is a packet of peach jelly — Jell-O in the United States, jelly crystals or a jelly tablet in the UK, Ireland and Australia. One Argentine 4-serving sachet is roughly one 85 g American box, or half a standard British tablet. If you can only find the plain, unflavoured kind, use it and replace part of the water with peach juice.
Ingredients
- 1 sachet of peach jelly powder (4 servings)
- 1 banana
- 200 ml boiling water
- 200 ml cold milk
Method
- 1
Put the jelly powder and the boiling water into the blender jug and blend for 30 seconds, until it has dissolved completely.
- 2
Add the banana in pieces and the cold milk, and blend for another minute. The milk being cold matters: it cools the mixture down straight away, so the air you have just beaten in does not escape again.
- 3
Pour into glasses and put them straight into the fridge, for at least 1 hour or until set. As it sets it separates slightly into two layers — firmer underneath, foamy on top. That is meant to happen.