Ingredients
4 large bananas
200 grams sugar, superfine
6 tablespoons mandarine juice
3 tablespoons rum white
4 large eggs separated
1 pinch salt
3 tablespoons sugar
210 ml mandarine juice
Method
Sources
📖
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Banana hook stand — prevents bruising, extends ripeness
Electric butter churn — artisan butter from cream in minutes
Hand-crank butter churn — homemade cultured butter from cream
Soft elastic gel that re-melts and re-sets
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Mash 4 large bananas (if anything, slightly overripe) with 200 g caster sugar, 6 tablespoons mandarin juice and 3 tablespoons white rum. Separate 4 eggs and beat the whites with a pinch of salt until they stand in stiff peaks. Fold the whites through the banana mixture gently and turn the mixture into a serving dish or dishes. Chill for several hours until set. Meanwhile, beat the egg yolks with 3 tablespoons of sugar until thick and creamy. Tip the mixture into the top of a double boiler or a basin over simmering water, add 210 mL of mandarine juice and whisk over a gentle heat until it reaches coating consistency. Don't let it boil. Chill for several hours. Serve with the pudding.