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

Ngaahi fotunga:

Cuisine:

Falanise

20
'Oku hoko 'a e 4
Faingofua

Ngaahi me'a

4 (not too ripe) Siaine
40 l Pata
120 l Suka
1 sioʻata Huhuʻaʻi moli
30 l Rum

Ngaahi fakahinohino

E siaine 'ahu'i 'oku ha founga matu'aki makehe mo fakaofo kapau na'e fai 'i he 'ao 'o e kau fakaafe’ ongo mata! Hikinga ua ko 'eni, Ko e lelei taha ke 'ahi'ahi'i 'a e fua ko 'eni 'i ha founga kehe 'i he tu'unga angamaheni, kuo ha kole makehe. Ko e 'uhinga ia 'oku ke mateuteu 'i he ngaahi me'a makehe hange ko e mahu'inga 'o e ma'u me'atokoni, lolotonga e Kilisimasi, ke fiefia 'a e diners ha melie fakatupu 'uakai mo ha flamboyant fakahoko 'a ia 'oku ou fakatumutumu.

'E lava foki ke 'e he flambè haohaoa ha fakava'e 'o e kava, kava pe e lahi 'o e marnier, vahe'i 'o e rum: fili koe makatu'unga 'i ho'o 'ahi'ahi'i! Ko ha founga ia 'oku 'ikai ke 'i ai ha taimi lahi ki he founga ko 'eni 'a e flambation, koe'uhi ko e siaine hiva le'osi'i lahi ange pelepelengesi.

Ngaahi sitepu

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