Banana Pudding With Mandarine Cream Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
Stephen Ceideburg,
4 large: Bananas,
200 gram: Caster sugar,
6 tbsp: Mandarine juice,
3 tbsp: White rum,
4: Eggs, separated
1 pinch: Salt,
3 tbsp: Sugar,
210 milliliter: 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 couldnt 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. Dont let it
boil. Chill for several hours. Serve with the pudding.
Posted by Stephen Ceideburg
From an article by Meryl Constance in the Sydney Morning Herald,
6/29/93. Courtesy, Mark Herron.
Source from luhu.jp
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 couldnt 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. Dont let it
boil. Chill for several hours. Serve with the pudding.
Posted by Stephen Ceideburg
From an article by Meryl Constance in the Sydney Morning Herald,
6/29/93. Courtesy, Mark Herron.
Source from luhu.jp
Tags
Desserts