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Flaming Bananas

Flaming Bananas

Name: Flaming Bananas
Yield: 4
Cuisine: French
Ingredients: Bananas: 4 (not too ripe); Butter: 40 g; Sugar: 120 g; Orange Juice: 1 glass; Rum: 30 g

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Cov khoom xyaw

Kho ntawd qhov:

	4 (not too ripe) Tsawb
	40 g Butter
	120 g Qab zib
	1 glass Orange Juice
	30 g Rum

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Cuisine:

Fabkis

20
Pab raws li cov 4
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Cov khoom xyaw

4 (not too ripe) Tsawb
40 g Butter
120 g Qab zib
1 glass Orange Juice
30 g Rum

Qhia

Lub flaming txiav npluav yog ib tug tshwj xeeb heev thiab impressive daim ntawv qhia yog ua pem lub taub hau qhua’ qhov muag! Qhov khoom qab zib no, ideal to taste this fruit in a different way than usual, has a spectacular appeal. For this reason it is to be prepared on special occasions such as important dinners, during Christmas, to delight diners with a sweet appetizing and a flamboyant effect that amazes.

The perfect flambè can also be a base of brandy, brandy or grand marnier, apart of the rum: choose yourself based on your taste! Flambation is a process that does not take much time for this recipe, because the banana is much softer and more delicate.

Ruam

1 Ua li cas	To prepare the flaming bananas, start by squeezing the orange and filtering the juice.
2 Ua li cas	Then take a non-stick pan over the heat and melt the sugar. When it starts to caramelize, taking the dark blond color, add the butter.
3 Ua li cas	As soon as the butter has melted, add the peeled bananas in the pan over a gentle heat for 1-2 feeb. Turn them gently on both sides taking care not to break them and making them absorb the heat evenly.
4 Ua li cas	At this point add the rum and let it catch fire, slightly tilting the pan towards the flame or using a pastry torch. When the flames have faded to disappear completely, remove the bananas from the pan and set aside.
5 Ua li cas	In the caramel left in the pan, add the orange juice and emulsify with a wooden spoon.
6 Ua li cas	Then put the bananas in the pan and cook them again, turning them for a uniform cooking.
7 Ua li cas	Now that the bananas are cooked cut half a banana into rounds and arrange it in a dessert plate. Add the other banana to the banana and pour the caramel sauce on top of both. You can serve it by leaving the whole banana flanged or by cutting it, tag nrho los yog hauv tshuab, into slices to be placed side by side for an elegant presentation of the fruit. You can also serve these delicious flambéed bananas with a scoop of vanilla or chocolate ice cream.