Banana Pudding with Mandarine Cream
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.
Yield
6 servingsPrep
60 minCook
?Ready
60 minTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | large |
bananas
|
|
| 200 | grams |
sugar, superfine
|
|
| 6 | tablespoons |
mandarine juice
|
* |
| 3 | tablespoons |
rum
white |
|
| 4 | large |
eggs
separated |
|
| 1 | pinch |
salt
|
*
|
| 3 | tablespoons |
sugar
|
|
| 210 | ml |
mandarine juice
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | large |
bananas
|
|
| 2E+2 | grams |
sugar, superfine
|
|
| 9E+1 | ml |
mandarine juice
|
* |
| 45 | ml |
rum
white |
|
| 4 | large |
eggs
separated |
|
| 1 | pinch |
salt
|
*
|
| 45 | ml |
sugar
|
|
| 2.1E+2 | ml |
mandarine juice
|
* |
Directions
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.
