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1
Preheat oven to 325 degrees F.
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2
To make the banana cigars, puree the bananas with the sugar and spread a circle on a silicone mat, or a piece of parchment paper.
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3
Place in the oven and bake until golden brown, about 5 minutes.
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4
When ready, roll the circles into a cigar shape.
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5
For the creme brulee, combine the cream and milk in a pot and bring to a boil.
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6
In a separate bowl, combine the egg yolks, sugar, and vanilla.
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7
When the milk mixture is ready, temper the egg yolks with the milk.
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8
Pour the mixture into a baking dish and place in the oven for 15 minutes.
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9
When the creme brulee is cooked, place a small amount into a pastry bag and pipe it into the banana cigars.
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10
Salsita: In a small bowl, combine the fruits with half of the rum.
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11
In a small skillet, melt the butter and sugar, and saute the bananas with the rest of the rum until golden.
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12
Combine the bananas with the rest of the fruits.
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13
To serve, place the salsita and a scoop of brulee in the center of the plate and arrange the banana cigars on top.
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14
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
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15
The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
