In medium saucepan, sprinkle gelatin over cold water. Let
stand 3 to 4 minutes to soften. Stir constantly over medium heat until
gelatin is completely dissolved. Remove from heat and set aside. In small
mixing bowl beat egg yolks and sugar until very thick and lemon-colored, 3
to 5 minutes. Gradually add to gelatin mixture, stirring constantly. Cook
over medium-low heat, stirring constantly with wire whisk or fork, until
sugar dissolves and mixture thickens slightly, about 5 minutes. Remove
from heat. Stir in milk, 1/4 cup rum and vanilla. Cool to room
temperature.
Meanwhile, line bottom and sides of 9 x 5-inch loaf pan
with ladyfinger halves, split sides up. In small microwavable bowl combine
apricot preserves, water and 1 tablespoon rum. Microwave on high (full
power) 1 minute or until preserves are melted. Brush half of mixture onto
ladyfingers in pan. Cover and refrigerate remaining apricot mixture.
Arrange sliced bananas in bottom of ladyfinger-lined pan.
Set aside. In small mixing bowl, whip cream until stiff peaks form. Fold
into cooled egg yolk mixture. Pour over bananas in pan. Gently place
additional ladyfinger halves, split sides down, on top. Cover and
refrigerate several hours or overnight.
Invert onto large serving plate. Reheat reserved apricot
mixture. Brush on top and sides of terrine. Garnish with Sweetened Whipped
Cream and additional sliced banana, brushing with apricot mixture.
8 to 10 servings
Sweetened Whipped Cream:
In small mixing bowl whip 1/2 cup heavy or whipping cream, 1 tablespoon
unsifted confectioners' sugar and 1/4 teaspoon vanilla extract until stiff
peaks form.
