Banana Jelly Cake

INGREDIENTS

• 120g of cookies
• 70g of melted butter

For the cream:

• 2 bananas
• 210ml (4/5 cup) of whipping cream
• 10g of gelatine
• 50ml (1/5 cup) of water
• 30ml (2 tbsp) of lemon juice
• 420g of cream cheese
• 120g (1 cup) powdered sugar

For the gelatine:

• 10g of gelatine
• 60ml (1/5 cup) of water
• 220ml (4/5 cup) of water
• 30ml (2 tbsp) of lemon juice
• 70g of sugar
• 2 bananas

METHOD

1. In a bowl mix together crushed cookies with melted butter, transfer to the pan, and press. Refrigerate for 20 minutes.

2. In a bowl blend together bananas, whipping cream, melted gelatine mixture, lemon juice, cream cheese, and powdered sugar. Pour onto the pressed cookies. Refrigerate for 1 hour.

3. In a pan add water, sugar, lemon juice, and gelatine, and cook on low heat until everything is combined.

4. Once cool enough pour onto the cheesecake and bananas. Refrigerate for 40 minutes.