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Banana Whip




  1. Mash the bananas to a smooth puree.
  2. Beat the egg white until stiff, then whisk in the sugar.
  3. Fold the banana puree and meringue into the cream.
  4. Spoon into individual dishes and serve immediately with crisp biscuits.

Serves 4 to 6.

From the kitchen of Martin James – Copenhagen, Denmark

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