Gastronomixs

Sauce of flambéed banana

A stunning application of a classic dessert concept transformed into a sauce. A guaranteed crowd-pleaser and easy to prepare.

Sauce of flambéed banana

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Ingredients

2

 

bananas

70

g

granulated sugar

50

g

brown rum

1

 

lime

2

dl

whipping cream, unsweetened

Preparation method

  • Cut the banana into pieces and caramelise with the sugar.
  • Deglaze with the rum and flambé.
  • Let the alcohol burn off, and then add the lime juice and zest and the cream.
  • Cook for a few minutes and then cool quickly.
  • Transfer to a piping bag and tie a knot in the back to close.

Serving suggestions

  • As a dessert sauce, e.g. with citrus fruit, chocolate, vanilla or nuts.
  • As part of a dessert with banana structures.
  • As a sauce with cold-prepared banana croquettes.

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