Banana mousse

Ingredients
Lemon jelly 1 packet
Bananas 3 medium mashed
Lemon juice 2 tbsp
glazed cherries 3 halved
Hot water ½ cup
Evaporated milk 1 can chilled or 400 ml
Fresh cream 200 gm whipped
Gelatin 1 tbsp heaped dissolved in ¼, over turn cup water
Method
Dissolve jelly in 1 cup water add ½ cup cold water, pour a little jelly in the base of charlotte mould, leave to set, cut one of the banana into slices, toss in lemon juice, arrange on top of the set jelly, also arrange the jellies, pour the little more jelly over them and leave to set, beat evaporated milk until double in volume, mash 2 bananas and mix with the remaining jelly, gelatin mixture and evaporated milk, pour this mixture into the charlotte mould, chill until firm overturn into platter, decorate with chipped cream, serve chilled.