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Banana Pudding with Mandarine Cream
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 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. |
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