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

Likaroloana:

cuisine:

French

20
o sebeletsa 4
bonolo

metsoako

4 (not too ripe) libanana
40 g, botoro
120 g, tsoekere
1 khalase Lero la lamunu
30 g, Ramo

directions

Banana tukang ke e khethehileng haholo le tsotehang risepe ha entsoeng ka pel'a baeti’ mahlo! lijo tse theolelang ena, se setle sa ho latsoa tholoana ena ka tsela e fapaneng ho tloaelehileng, na le e hlollang boipiletso ba. Ka lebaka lena e lokela ho itokisetsa ka liketsahalo tse khethehileng tse kang dinners bohlokoa, nakong Christmas, ho thabela diners le monate appetizing le le phello e flamboyant hore amazes.

The flambè phethahetse ka boela ba le botlaaseng ba boranti, boranti kapa moholo marnier, ntle tsa rum le: khetha ho u ithata e thehiloeng tatso ya hao! Flambation ke tshebetso eo ha e nka nako e ngata bakeng sa ho risepe ena, hobane banana ke softer ngata 'me le ho feta tiea.

mehato

1 etsahalale	To prepare the flaming bananas, start by squeezing the orange and filtering the juice.
2 etsahalale	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 etsahalale	As soon as the butter has melted, add the peeled bananas in the pan over a gentle heat for 1-2 metsotso. Turn them gently on both sides taking care not to break them and making them absorb the heat evenly.
4 etsahalale	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 etsahalale	In the caramel left in the pan, add the orange juice and emulsify with a wooden spoon.
6 etsahalale	Then put the bananas in the pan and cook them again, turning them for a uniform cooking.
7 etsahalale	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, e feletse kapa e sa fella, 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.