600 ml lemon or orange jelly
140 ml double cream
15 g pistachios
Make the jelly and allow it to cool. Chop pistachios finely and add 2 tbsp of jelly to it.
Pour the nut-jelly into a mould. Beat the bananas to a puree and half whip the cream.
Stir the banana puree into the remaining jelly, add cream and fold together lightly.
Pour it into the mould, and let it set.