Summary

Ingredients

• 4 tablespoon jelly (currant jelly)
• 4 banana (s)
• 200 g sweet cream
• 4 tablespoon egg liqueur
• 1 tablespoon pine nuts, toasted

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Instructions

1. Heat the currant jelly a little and stir until smooth. Slice the bananas and mix with the jelly. Whip the cream until stiff and fold in eggnog. Arrange the banana salad on plates, sprinkle with eggnog cream, sprinkle with pine nuts and serve immediately.