Ivory Cream

A delicate cream of fresh bananas and orange set in a traditional mould for a classic and timeless pudding.

This recipe was found in a book published in the town where I live, back in the 1930s. I was drawn to the unusual combination of fruits and was curious how these two strong flavours would work together. The answer is ‘very well’ and the delicate colour of the set dessert is a genuinely attractive pale ivory. If you have any vintage glass or ceramic jelly moulds, then this is the ideal dessert to show them off.

Ivory Cream

4 leaves gelatine
5 large bananas
5tsp icing sugar
250ml double cream
juice and zest of 1 orange
150ml fresh squeezed orange juice
150ml water

To serve: whipped cream and orange zest curls

  • Soak the gelatine in water.
  • Mix the orange juice and water and warm over a low heat.
  • Add the bloomed gelatine and stir until melted. Set aside to cool.
  • Peel and mash the bananas thoroughly. Add the orange zest and juice.
  • Whisk the cream until thick, then fold in the bananas.
  • When the gelatine mixture has cooled, whisk into the banana cream mixture.
  • Rinse your jelly moulds with cold water, leaving them wet inside, then pour in the mixture.
  • Cover lightly with plastic film and chill in the fridge until set.
  • To turn out: Dip the moulds in hot water for a few seconds, to melt the surface gelatine, then turn out onto your serving dish.
  • Serve with whipped cream and orange curls to garnish.

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