Banana Pudding With Mandarine Cream Recipe
Recipe Ingredients
1 stephen ceideburg
4 large bananas
200 g caster sugar
6 tbsp mandarine juice
3 tbsp white rum
4 eggs, separated
1 pinch salt
3 tbsp sugar
210 ml mandarine juice
Recipe Preparation
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.
Posted by Stephen Ceideburg
From an article by Meryl Constance in the Sydney Morning Herald,
6/29/93. Courtesy, Mark Herron.
Servings: 6
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