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.
Caramel Parfait
1 cup sugar
½ cup water
2 cups cream, whipped
1 tbs. vanilla
6 egg yolks
Caramelize one-half cup sugar. Add the water slowly and stir until dissolved. Add the remaining one-half cup sugar and cook until mixture threads. Pour slowly over beaten egg yolks. Cook in the top of a double boiler until the mixture thickens. Cool. Then fold in the cream which has been beaten stiff. Add vanilla and pour into mold. Freeze.