1 stephen ceideburg
4 large bananas
200 g caster sugar
6 tbsp mandarine juice
3 tbsp white rum
4 eggs, separated
1 pinch salt
3 tbsp sugar
210 ml mandarine juice
Directions
Loosely related to a dessert from the English-speaking islands of the
West Indies, this makes a wonderful - and legal - winter fruit
pudding. Despite its richness, it has next to no fat and, if you use
eggs modified with omega 3 oil, it couldn't be more nutritionally
sound.
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.
Posted by Stephen Ceideburg
From an article by Meryl Constance in the Sydney Morning Herald,
6/29/93. Courtesy, Mark Herron.
Servings: 6 servings
Banana Pudding With Mandarine Cream Recipe brought to you by Recipe Ideas
Categories: Asian; Banana; Chinese; Dessert; Fruit
The History of Recipes
We are able to trace the history of meal recipes back into ancient history, certainly as far back as the Egypt of the Pharoahs, and maybe even further. Interesting though that maybe, in the main part, these old cookbooks were just primitive pictorial recipes for meal preparation.
Interestingly, the most ancient recipe discovered, according to Professor Solomon Katz, are some clay tablets in the Sumerian language which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel `wonderful`. As our culinary historical trip moves on a few more years we find two interesting cookery books from the fourteenth century : a recipe book titled `Forme of Cury`, and another, similary named `Curye on Inglish`. The titles are a little misleading though, they have no connection with the indian curry that is familiar to us all today, but rather recipes for the types of meals prepared by the cooks of the upper classes of those days. During the succeeding few hundred years, the powerful and rich tried to serve the best banquets, and consequentially the best chefs and their collection of recipes were highly sought after. Notwithstanding that, it was during the 19th century that fine cooking and recipe books really came of age. The Famous Mrs Beeton in the UK, and the equally famous Fannie Farmer in the US, devoted much of their lives to collating, testing, and publishing recipes to help cooks of their time. By the arrival of the 20th century, cookbooks are increasing in popularity due to better eduction, people having increased spare time and being a little richer. Like it or not, the introduction of television gave us celebrity chefs and the spin-off recipe books. And that brings us to the present day and the invention of the internet, allowing everyone to access massive numbers of recipes like those on this site. |
We hope you enjoy this Banana Pudding With Mandarine Cream recipe.
