JACQUES PEPIN'S BANANA ICE CREAM
Provided by Jacques Pepin
Categories ice creams and sorbets, dessert
Time 3h15m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Peel the bananas and cut them crosswise into 1-inch slices. Arrange the slices in a single layer on a tray and put the tray in the freezer for at least 2 hours, until bananas are frozen.
- Put half the frozen bananas in a food processor with half the sour cream, half the sugar and 1 tablespoon of the rum. Pulse the machine a few times, and then process the mixture for about 20 seconds, until smooth. Transfer to a cold bowl, and process the rest of the bananas, sour cream, sugar and a second tablespoon of rum. Return the ice cream to the freezer until serving time, at least one hour.
- To serve, scoop the ice cream into six chilled glasses. Garnish each, if desired, with 1 teaspoon of rum and a sprig of mint.
Nutrition Facts : @context http, Calories 249, UnsaturatedFat 2 grams, Carbohydrate 51 grams, Fat 6 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 3 grams, Sodium 15 milligrams, Sugar 35 grams
BANANAS FOSTER
The New York Times food editor Jane Nickerson first published this recipe in 1957 as part of an article on New Orleans-style Creole cooking. Adapted from Brennan's restaurant, this recipe is meant to be a showstopper. But it's deceptively easy. Be sure to have a lid at the ready to extinguish the flame in case things get out of hand. If you cannot find banana liqueur, just add a teaspoon more rum.
Provided by Sara Bonisteel
Categories breakfast, brunch, easy, for two, quick, dessert
Time 5m
Yield 2 servings
Number Of Ingredients 7
Steps:
- Melt butter and sugar in a small frying pan. Add banana pieces and sauté over medium heat until lightly browned, turning pieces once. Sprinkle with cinnamon. Remove pan from heat.
- Add liqueur and rum to pan. To flambé, carefully light sauce with long-reach lighter. Spoon flaming sauce over the banana pieces until flame is extinguished.
- Serve warm banana pieces and sauce over vanilla ice cream.
Nutrition Facts : @context http, Calories 156, UnsaturatedFat 2 grams, Carbohydrate 17 grams, Fat 6 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 4 grams, Sodium 3 milligrams, Sugar 11 grams, TransFat 0 grams
BANANA FRITTERS A LA JACQUES PEPIN
This is from Sweet Simplicity: Jacques Pepin's Fruit Desserts. These are all he said it is and more! The batter becomes like a "tempura" batter because of the ice water. We added a large egg because it is included in the directions and not ingredients and it made sense. If there is anyone who can look it up for me, I would appreciate it. I copied the notes by hand, copy machine at library was broken, & I wasn't allowed to check the book out. We made these for the last night of Hanukah, there were a lot of over ripe bananas and went ahead and made the fritters. I had been saving this recipe for awhile - am glad I did.
Provided by Manami
Categories Breakfast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Place flour, egg, and about 1/2 the water in a bowl.
- Mix with whisk for a few seconds, until the mix is smooth, and then whisk in the remaining water.
- To cook the fritters, take a large nonstick skillet and heat 1/3 cup of the oil to 400F(200C).
- Meanwhile, peel the bananas, and, holding them directly over the bowl containing the batter, cut them crosswise into 1/4" slices (let slices fall into batter).
- Make 3-4 fritters at a time - using about 1/3 cup batter for each pouring it into the hot oil.
- Spread mixture lightly as it hits the pan to create fritters about 3" in diameter.
- Cook for 3-4 minutes, turn, and cook for 3-4 minutes on other side, until lightly golden brown.
- Remove fritters with slotted spoon and place them on wire rack to drain.
- Continue to make fritters, adding oil as needed, until all batter has been used.
- Sprinkle the drained fritters generously with sugar and serve as soon as possible.
Nutrition Facts : Calories 702.9, Fat 56.2, SaturatedFat 4.4, Cholesterol 52.9, Sodium 88.1, Carbohydrate 48.3, Fiber 2.2, Sugar 24, Protein 4.6
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