Banana Pudding With Mandarine Cream Recipe

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   Loosely related to a dessert from the English-speaking islands of the West Indies, this makes a wonderful - and legal - winter fruit pudding.

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   Despite its richness, it has next to no fat and, if you use Large eggs modified with omega 3 oil, it couldn't be more nutritionally sound.

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   Mash 4 large bananas (if anything, slightly overripe) with 200 g caster sugar, 6 Tbsp.

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   mandarin juice and 3 Tbsp.

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   white rum.

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   Separate 4 Large eggs and beat the whites with a healthy pinch of salt till they stand in stiff peaks.

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   Fold the whites through the banana mix gently and turn the mix into a serving dish or possibly dishes.

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   Refrigeratefor several hrs till set.

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   Meanwhile, beat the egg yolks with 3 Tbsp.

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    of sugar till thick and creamy.

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    Tip the mix into the top of a double boiler or possibly a basin over simmering water, add in 210 mL of mandarine juice and whisk over a gentle heat till it reaches coating consistency.

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    Do not let it boil.

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    Refrigeratefor several hrs.

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    Serve with the pudding.

* Per serving · 4 servings · Values may vary.

No additional tips available.