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Banana Pudding With Mandarine Cream

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




 
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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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