Recipe for Banane Flambé
Bananas Flambé is a spectacular dessert made with bananas, oranges, lemon, whipped cream, powdered sugar, and rum. After maceration, add warm rum and flambé for an impressive visual effect and intense flavors. Serve with whipped cream.
Instructions
- Start by gently peeling the bananas, then cut them in half lengthwise.
- Take a baking dish and lightly butter it to prevent the bananas from sticking during maceration.
- Arrange the half bananas in the dish creating a flower-like shape for an eye-catching visual effect.
- Squeeze the juice from the oranges and half lemon, then drizzle it evenly over the bananas.
- Generously sprinkle powdered sugar over the bananas; this will not only add sweetness but also aid in the final caramelization.
- Let the bananas macerate in the refrigerator for at least 4 hours; this step is crucial to allow all the flavors to be absorbed by the ingredients.
- When ready to serve, gently heat the rum in a saucepan (be careful not to let it boil).
- Pour the warm rum over the bananas and carefully ignite to flambé the dessert; the flaming effect will add spectacularity to the dish and intensify the flavors.
- Serve immediately, accompanying each portion with a generous quenelle of fresh whipped cream.
Notes
To add a personal touch to the recipe, consider adding a sprinkle of cinnamon or vanilla on the bananas before maceration, or garnish with dark chocolate shavings after flambéing for a crunchy and indulgent contrast.