Soak the gelatine
in cold water for five minutes and dissolve over hot water.
In the meantime, put the bananas through a potato ricer and
heat in a double boiler. Add the sugar to this, and then the
gelatine. Cool a little and turn in the fruit juices. When
beginning to congeal, whip the heavy cream and fold into it.
Pour into individual molds, which have been rubbed lightly
with olive oil, and let stiffen. Turn out and serve with
additional whipped cream.