Banana Pudding with Mandarine Cream

Banana Pudding with Mandarine Cream Ingredients

Stephen Ceideburg	4 Eggs, separated
4 lg Bananas	1 pn Salt
200 g Caster sugar	3 tb Sugar
6 tb Mandarine juice	210 ml Mandarine juice
3 tb White rum

Instructions for Banana Pudding with Mandarine Cream

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 couldnt 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. Dont 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 Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: BananaCuisine: Uncategorized

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