Banana Pudding With Mandarin Cream Recipe - Cooking Index
Banana Pudding With Mandarin Cream Recipe - Cooking Index
| 4 | Bananas (large) | |
| 200 grams | 7oz | Caster sugar |
| 6 tablespoons | 90ml | Mandarin juice |
| 3 tablespoons | 45ml | White rum |
| 4 | Eggs - separated | |
| 1 pinch | Salt | |
| 3 tablespoons | 45ml | Sugar |
| 7 fl ozs | 198ml | Mandarin 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 mandarin 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.
Source:
Best Recipes (April, 1993) From an article by Meryl Constance in the Sydney Morning Herald, 6/29/93.
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