BANANA PUDDING WITH MERINGUE
The rich pudding is made on the stovetop, poured over the bananas and wafers, topped with meringue, and then baked in the oven. Passed down from my grandmother, it is a unique take on a Southern favorite.
Provided by Laura M.
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Time 35m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- Line the bottom of a 1 1/2 quart casserole dish with vanilla wafer cookies. Top with a layer of banana slices. Repeat layers until you reach the top of the dish or run out of bananas. Set aside.
- In a large saucepan, stir together the brown sugar and flour so there are no lumps. Mix in the egg and egg yolks. Gradually stir in the milk while warming over low heat, stirring constantly until the mixture becomes thick enough to coat the back of a metal spoon. Remove from the heat and allow to cool for about 1 minute. Then, pour the hot pudding evenly over the layers of banana and cookie in the casserole dish.
- In a separate clean bowl, whip the egg whites with an electric mixer until they can hold a soft peak. Gradually sprinkle in the sugar while continuing to whip until they can hold a firm peak. Use a spatula to spread the meringue over the top of the casserole.
- Bake in the preheated oven until the meringue has browned, 5 to 10 minutes. Serve warm or at room temperature.
Nutrition Facts : Calories 695.8 calories, Carbohydrate 127.5 g, Cholesterol 104.2 mg, Fat 18.4 g, Fiber 4.6 g, Protein 9.8 g, SaturatedFat 5.4 g, Sodium 297.8 mg, Sugar 60.3 g
RASPBERRY COULIS
Make a batch of raspberry coulis to use as a fruity topping for a cheesecake, as a sauce for desserts, to swirl into yogurt or pour over ice cream
Provided by Esther Clark
Categories Condiment
Time 10m
Yield Makes 1 x 500ml jar
Number Of Ingredients 3
Steps:
- Put all the ingredients in a small food processor or use a stick blender to blitz until very smooth.
- Set a sieve over a jug. Tip the mixture into the sieve and push through the liquid using a spatula. Discard the seeds. The coulis is ready to use. Will keep refrigerated in an airtight jar for up to two days.
Nutrition Facts : Calories 13 calories, Fat 0.1 grams fat, Carbohydrate 3 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 0.2 grams protein
STAR ANISE MERINGUES WITH MANGO COULIS & RASPBERRIES
Light and fluffy, these subtly spiced, fruit-topped meringues make a delicious end to an Asian-themed dinner party - swap star anise for cardamom, matcha powder or five-spice
Provided by Jennifer Joyce
Categories Dessert, Treat
Time 50m
Yield Makes 12
Number Of Ingredients 9
Steps:
- Heat oven to 160C/140C fan/gas 3. Tip the egg whites into the bowl of an electric mixer and beat until soft peaks form (or whisk in a bowl with an electric whisk). Add the sugar, a spoonful at a time, mixing continuously until fully incorporated - about 10 secs between each addition. Keep whisking until glossy, stiff peaks form, about 1-2 mins. Sift in the cornflour and 1 tsp of star anise, and add the vinegar. Give everything a final whisk to incorporate.
- Line two large baking trays with baking parchment. Place approx 12cm dollops of meringue on the lined trays, making 12 in total. Sprinkle over the remaining star anise. Reduce oven to 150C/130C fan/gas 2 and bake for 35 mins. Turn off the oven and let them cool inside for about 2 hrs. This is important - if you take them out at this point, they will be soft. The cooling process makes them crisp yet chewy in the centre.
- In a food processor, purée the mango flesh with the icing sugar until smooth. When ready to serve, swirl the mango coulis through the yogurt, then dollop on top of the cooled meringues. Decorate with the raspberries.
Nutrition Facts : Calories 158 calories, Fat 5 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 25 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.1 milligram of sodium
TRIO OF SORBETS WITH RASPBERRY COULIS
Categories Food Processor Ice Cream Machine Dessert Freeze/Chill Frozen Dessert Raspberry Apricot Banana Kiwi Summer Bon Appétit Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 8
Number Of Ingredients 24
Steps:
- For banana sorbet:
- Place bananas in freezer to chill 10 minutes. Bring sugar and 1/2 cup water to simmer in heavy small saucepan over medium heat, stirring until sugar dissolves. Beat egg yolks in small bowl to blend. Gradually whisk hot syrup into yolks. Return mixture to same saucepan and stir over low heat just until bubbles appear at pan edge and mixture thickens slightly, stirring constantly, about 2 minutes. Pour yolk mixture into processor. Add fresh lemon juice, salt and ground ginger. Peel cold bananas and slice. Add to processor bowl. Puree until smooth. Immediately transfer custard to ice cream maker and freeze according to manufacturer's instructions. Transfer to container and freeze. (Sorbet can be prepared 2 days ahead. Store in freezer.)
- For apricot sorbet:
- Bring 1 cup water and 1 cup sugar to boil in heavy small saucepan over medium heat, stirring until sugar dissolves. pour into processor bowl and cool.
- Combine remaining 1 cup water, apricots and wine in heavy medium saucepan. Cover and cook over medium-low heat until apricots are very tender, stirring occasionally, about 25 minutes. Add mixture to syrup in processor. Add ginger and salt and puree. Cool.
- Transfer apricot mixture to ice cream maker and freeze according to manufacturer's instructions. Transfer sorbet to container and freeze. (Can be prepared 2 days ahead. Store in freezer.)
- For kiwi sorbet:
- Bring sugar and 1/2 cup water to boil in heavy small saucepan over medium heat, stirring until sugar dissolves. Cool.
- Puree diced kiwi in processor. Set aside 1 cup puree. Strain remaining puree through fine sieve. Combine both purees and syrup in ice cream maker and freeze according to manufacturer's instructions. Transfer to container and freeze. (Sorbet can be prepared 2 days ahead. Store in freezer.)
- For raspberry coulis:
- Puree all ingredients in processor. Strain through fine sieve. (Can be prepared 2 days ahead. Cover and refrigerate.)
- Spread Raspberry Coulis in center of each dessert plate. Arrange 1 scoop of each sorbet on sauce. Garnish with fresh fruit if desired and serve.
BANANA RICE PUDDING SERVED WITH A RASPBERRY COULIS
Make and share this Banana Rice Pudding Served with a Raspberry Coulis recipe from Food.com.
Provided by Dave5003
Categories Dessert
Yield 1 serving(s)
Number Of Ingredients 11
Steps:
- Place milk into saucepan with vanilla pod, bring to the boil.
- Pour in rice and sugar and stir.
- Add a pinch of cinnamon.
- Grease an ovenproof dish and pour in rice pudding then grease a small circle of greaseproof paper (this will stop a skin from forming). Put in a preheated oven 160C for 2 hours.
- Raspberry sauce: Place raspberries in a food processor with the icing sugar and blend to a smooth pouring consistency.
- Strain the sauce to remove the seeds and put aside. Take the pudding out of the oven and mix in the creme fraiche. Mash the banana and mix with the pudding.
- Add honey and crushed nuts and mix.
- Then pack pudding into a ramekin dish, sprinkle the top with brown sugar and place under the grill.
- Place ramekin on to a plate and decorate with the sauce. Garnish with fresh sprigs of mint.
Nutrition Facts : Calories 1073.4, Fat 23.6, SaturatedFat 12.7, Cholesterol 75.3, Sodium 150.8, Carbohydrate 211.2, Fiber 34, Sugar 126.5, Protein 17.5
More about "banana meringue with raspberry coulis food"
RASPBERRY SWIRL MERINGUES - COOL FOOD DUDE
From coolfooddude.com
Estimated Reading Time 5 mins
MUMS SMASHED MERINGUE MESS - REAL RECIPES FROM …
From mouthsofmums.com.au
Install 89Estimated Reading Time 40 secs
BANANA PUDDING WITH MERINGUE - SPICY SOUTHERN …
From spicysouthernkitchen.com
TAMAL RAY'S RECIPE FOR BAKED BANANA MERINGUE
From theguardian.com
MIXED BERRY MERINGUE ROULADE WITH RASPBERRY COULIS
From mindfood.com
EASY RASPBERRY COULIS RECIPE - HOUSE OF NASH EATS
From houseofnasheats.com
FLOATING ISLANDS WITH RASPBERRY COULIS | RICARDO
From ricardocuisine.com
5/5 (2)Category DessertsServings 4Total Time 32 mins
- In a bowl, with an electric mixer, beat the egg whites with the cream of tartar until soft peaks form. Add the sugar slowly, beating until stiff peaks form. Add the vanilla.
- Divide the chilled coulis among 4 shallow bowls. Place 2 floating islands in each bowl, on top the coulis. Garnish with fresh raspberries, if desired.
BERRY MERINGUE PARFAITS WITH LEMON CURD AND RASPBERRY COULIS
From chouquettekitchen.com
RASPBERRY SWIRL MERINGUES | ZEST FOR COOKING
From zestforcooking.com
RASPBERRY MERINGUE CAKE - PASSION FOR BAKING :::GET INSPIRED:::
From passionforbaking.com
BEST FRESH RASPBERRY COULIS RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
MERINGUE WITH RASPBERRY COULIS - THE HOME CHANNEL
From thehomechannel.co.za
CRANBERRY-LIME SWIRLED MERINGUES RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
10 BEST RASPBERRY COULIS DESSERT RECIPES | YUMMLY
From yummly.com
BANANA MERINGUE WITH RASPBERRY COULIS RECIPES
From tfrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love