1. Crust: 2. Prepare the crust by mixing the crumbs, nuts, and melted butter. 3. Combine well, and place into a 9 inch spring form pan. 4. Refrigerate well. 5. Filling: 6. In a heavy saucepan place the cold water and sprinkle in the gelatin to soften. 7. Allow to bloom for 2 minutes. 8. Place over low heat now until it dissolves. 9. Beat the egg yolks with the sugar until light lemon colour. 10. Beat the gelatin into the beaten yolks and return mixture into saucepan and cook stirring constantly over low heat. 11. Cook egg mixture until thickened slightly like an egg custard, just coating the spoon. 12. Remove from heat, mixture will thicken more upon cooling and setting due to the gelatin. 13. Stir in the rum and liqueur (If making this recipe into a cheesecake, this is when you would beat 8 ounces cream cheese until smooth and fluffy and fold into the custard mixture). 14. Place into a bowl and cool well. 15. Beat the whipping cream until light peaks form. 16. Fold in all but 1/2 cup whipped cream (keeping the 1/2 cup for garnish). 17. Arrange slices of banana over the bottom of the crust evenly and spoon the filling over top. 18. Refrigerate at least three hours. 19. Garnish: 20. Take the 1/2 cup of whipped cream and continue to beat with the powdered sugar and rum. 21. Beat until stiff. 22. Pipe the flavoured whipped cream over the top, and garnish with toasted coconut. ---------------------------------------------------------------------------
Nutrition
Ingredients
