Combine 1/2 cup sugar, gelatine and salt in saucepan; set aside.
Combine egg yolks and water, mixing well; stir into gelatine mixture. Place over
low heat, stirring constantly, until gelatin dissolves. Remove from heat; add lime
rind, 1/4 cup lime juice, rum and banana liqueur.
Chill. Stir occasionally, until slightly thickened.
Beat egg whites (at room temperature) until foamy. Gradually add 1/2 cup sugar,
1 teaspoon at a time, beating until stiff peaks form. Toss diced bananas with 3
tablespoons lime juice. Gently fold beaten egg whites, diced bananas, and whipped
cream into gelatine mixture. Spoon mixture into 1 1/2 quart soufflé dish.
Chill until firm.
Toss sliced banana with remaining tablespoon of lime juice; arrange over top
Yield: 10 to 12 servings
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