Title: Banana Pudding with Mandarine Cream
Yield: 6 Servings
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.
From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini