Banana-Coffee Souffle

Make a 1-inch foil collar to fit around a 5-cup souffle dish; butter collar and secure with tape.

Slice bananas into blender; whir until pureed.

Combine 1/4 cup sugar with gelatin and salt in a medium saucepan.

Add water and liqueur; cook, stirring, over low heat until gelatin dissolves.

Stir a small amount of gelatin mixture into egg yolks; stir back into hot gelatin mixture.

Cook, stirring, over low heat until mixture coats a metal spoon, 2 to 3 minutes.

Chill until partially set, stirring periodically.

Fold whipped cream into gelatin mixture; fold in bananas.

Beat egg whites until foamy; gradually add remaining 1/4 cup sugar, beating until stiff peaks form.

. Fold into gelatin mixture; turn into prepared souffle dish.

. Chill until firm, 5 to 6 hours or overnight; to serve, remove collar and garnish with dollops of whipped cream, sliced bananas and almonds.