Banana and Browned Almond Parfait
1 tbs. gelatine
2 tbs. cold water
6 ripe bananas
½ cup powdered sugar
Few grains salt
2 tbs. lemon juice
¾ cup almonds
2 cups cream
Soak gelatine in water 5 minutes and dissolve over boiling water. Put bananas through potato ricer, add sugar, salt, lemon juice, and dissolved gelatine. Add almonds which have been browned in oven and crushed fine. Let mixture stand until it begins to congeal, then fold in stiffly-beaten cream. Freeze.