Instructions: Sprinkle gelatine over cold water to dissolve. Separate eggs, beat yolks slightly, add lemon juice. Heat evaporated milk in double boiler, add egg yolk and condensed milk, stirring constantly until thick. Stir in banana puree. Remove from heat & add gelatine. Beat egg whites and gradually add sugar. Fold gently into banana mixture. Pour into bowl or souffle dish. Chill 2-3 hours.

DRESSING: Whip cream, add lime or lemon juice & add sufficient drops of colouring to make the cream brighter colour than the top of the souffle. Spread over souffle; garnish with banana slices & cherries.

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