8 coconut macaroons
2 oranges, juice only strained
1 tbsp rum, (opt.)
6 bananas
1 orange, grated rind only
3/4 cup whipping cream, whipped
1/4 cup sweet chocolate, coarsely grated
2 oranges, skinless sections
1 basic confectioners' custard
1 cup milk
1 vanilla pod, or
1 tsp vanilla extract
1/4 cup all-purpose flour
1/2 cup extra fine sugar
3 egg yolks
Directions
Arrange the macaroons in 2 serving dishes. Combine orange juice and
rum, then drizzle over the macaroons. Let stand for 20 minutes. Mash
bananas with a fork. Stir orange rind into the confectioners'
custard, then fold in the bananas. Fold in the whipped cream, then
mound the banana mixture over the macaroons. Sprinkle evenly with
grated chocolate. May be refrigerated for 3 to 4 hours before serving
if desired. Arrange orange sections around side of each dish as a
border just before serving. BASIC CONFECTIONERS' CUSTARD directions:
Combine the milk and the vanilla pod in a small saucepan. Cook over
medium heat to just below the boiling point. Combine the flour and
sugar in a medium mixing bowl, blending well. Add the egg yolks and
beat thoroughly with an electric mixer. Remove the vanilla pod from
the milk (then dry and store for later use). Pour the milk slowly
into the flour mixture, stirring constantly with a wooden spoon until
well blended. Pour the milk mixture into the top of a double boiler.
Cook over boiling water, stirring constantly, until the custard is
thick and smooth. Cool to lukewarm.
Servings: 6 servings
Banana Chocolate Cream Recipe brought to you by Recipe Ideas
Categories: Banana; Chocolate; Dessert; Fruit
The History of Recipes
Transcribed cooking instructions as a concept can be observed way back into antiquity, certainly as far back into recorded history as the Egyptians, and potentially, even further back. Interesting though that maybe, in the main part, these early recipes were just simple hieroglyphic instructions for preparing meals.
In an interesting twist, the oldest recipe found, according to Professor Solomon Katz, is a series of clay tablets in the Sumerian language describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel blissful. Continuing our culinary historical journey, there were a couple of recipe books from the fourteenth century : a recipe book called `Forme of Cury`, and another, similary called `Curye on Inglish`. Although the titles sound familiar, these books are unconnected to the curry that is popular today, but rather recipes for the types of food on the menues of the rich and wealthy people of that time. Over the succeeding few hundred years, the rich and powerful families of Wesstern Europe competed to serve the best banquets, and as a result the best chefs and their collection of recipes were highly sought after. Even so, it wasn`t until the nineteenth century that formal cookery and recipe collections really came of age. The Famous Mrs Beeton in the UK, and the equally famous Fannie Farmer in the US, dedicated their lives to collating, testing, and recording the recipes that were being prepared for the better households. When we get to the twentieth century, cookery books were highly popular due to increased literacy, people having increased leisure time and being a little richer. |
We hope you enjoy this Banana Chocolate Cream recipe.
