Side Pannel
Banana Pudding with Mandarine Cream
Banana Pudding with Mandarine Cream
- Recipe Submitted by ADMIN on 09/26/2007
Category: Desserts
Ingredients List
- Stephen Ceideburg
- 4 lg Bananas
- 200 g Caster sugar
- 6 tb Mandarine juice
- 3 tb White rum
- 4 Eggs, separated
- 1 pn Salt
- 3 tb Sugar
- 210 ml Mandarine juice
Directions
Loosely related to a dessert from the English-speaking islands of the West
Indies, this makes a wonderful - and legal - winter fruit pudding. Despite
its richness, it has next to no fat and, if you use eggs modified with
omega 3 oil, it couldn't be more nutritionally sound.
Mash 4 large bananas (if anything, slightly overripe) with 200 g caster
sugar, 6 tablespoons mandarin juice and 3 tablespoons white rum. Separate 4
eggs and beat the whites with a pinch of salt until they stand in stiff
peaks. Fold the whites through the banana mixture gently and turn the
mixture into a serving dish or dishes. Chill for several hours until set.
Meanwhile, beat the egg yolks with 3 tablespoons of sugar until thick and
creamy. Tip the mixture into the top of a double boiler or a basin over
simmering water, add 210 mL of mandarine juice and whisk over a gentle heat
until it reaches coating consistency. Don't let it boil. Chill for several
hours. Serve with the pudding.
Indies, this makes a wonderful - and legal - winter fruit pudding. Despite
its richness, it has next to no fat and, if you use eggs modified with
omega 3 oil, it couldn't be more nutritionally sound.
Mash 4 large bananas (if anything, slightly overripe) with 200 g caster
sugar, 6 tablespoons mandarin juice and 3 tablespoons white rum. Separate 4
eggs and beat the whites with a pinch of salt until they stand in stiff
peaks. Fold the whites through the banana mixture gently and turn the
mixture into a serving dish or dishes. Chill for several hours until set.
Meanwhile, beat the egg yolks with 3 tablespoons of sugar until thick and
creamy. Tip the mixture into the top of a double boiler or a basin over
simmering water, add 210 mL of mandarine juice and whisk over a gentle heat
until it reaches coating consistency. Don't let it boil. Chill for several
hours. Serve with the pudding.
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