Flambée Banana Puree Recipe by chef Brice Laurent Dubois
Difficulty: Easy - Preparation: 15 min - Cooking: 5 min
Material :
- 1 Muffin mold
- 1 Pan
- 1 Spatula
- 1 Match or blowtorch
- 1 Parisian spoon
- 1 Giraffe or blinder robot mixer
- 5 Small pots for 5 people.
- 5 Edible Pansy Flowers
Ingredients :
- 2 Bananas from Guadeloupe & Martinique
- 2 Cavendish Bananas
- 50cl coconut milk
- 1 cl coconut vinegar
- 1 Pinch of Cinnamon
- 15g butter
- 2 cl Old Rum
- 1 C. to c. whole cane sugar (muscovado)
- 1 half lime
Preparation : watch in video
- Step 1 : form the banana balls with the Parisian spoon
- 2nd step : melt the butter in a small pan then add the balls and the whole cane sugar
- Step 3: deglazed with lime juice and flambé with old rum and finish with a pinch of cinnamon
- Step 4: mix the rest of the bananas with the coconut milk and coconut vinegar until you obtain a puree
- You obtain a semi-liquid paste which you pour into the first bowl. Mix everything to obtain a homogeneous paste
- Step 5: prepare with the puree as a base, put the flambéed banana ball on top and finish with the pansy flower
- BONUS: with the organic banana peels, rinse the banana peels (if they are organic) then chop them and brown them in the remaining caramel. Add whole cane sugar for extra caramelization. Use as additional edible decorations.
Enjoy your food ! 🍌✨
Recipe created by our chef Brice Laurent Dubois
