1 tablespoon cold water plus 2 tablespoons hot water
1 tablespoon unflavored gelatin (1 envelope)
1/2 cup sugar
4 egg yolks
1 teaspoon cornstarch
1 cup lukewarm milk
3 ripe bananas
1 cup whipping cream
1 tablespoon sugar
1 teaspoon vanilla extract
3 tablespoons dark rum
1/3 cup chopped pistachio nuts
Sprinkle the gelatin over the cold water in a small bowl. Stir to dissolve. Let stand 2 or 3 minutes, then add the hot water and stir to dissolve completely. Set aside.
Place sugar, egg yolks and cornstarch into a one-quart pan. Off the heat, use a hand held mixer to beat the mixture until it is creamy and smooth. Slowly add the milk and blend well. Cook the mixture over medium low heat, stirring constantly, until it is the consistency of heavy cream, about 12 to 15 minutes. Do not let it boil. I will look syrup-y.
Remove the pan from the burner and stir in the gelatin. Pour the mixture into a bowl and refrigerate for 30 minutes. It should thicken somewhat.
Mash the bananas until they are very smooth; a food processor or immersion blender works well. Sieve the bananas so the consistency is very smooth.
Separately whip the cream with the tablespoon of sugar.
As soon as the egg mixture has thickened, fold in the bananas and stir until smooth. Gently fold in the vanilla, rum and whipped cream.
Pour the mixture into a decorative serving bowl. Sprinkle the top with pistachio nuts and chill for at least 2 hours.
This recipe is featured on show 1819, Fresh Puddings – Buddini Freschi.
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