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
Academics have proved the existance of recipes back into the distant past, in fact as far into history as the Egypt of the Pharoahs, and possibly even further. Having said that, these, ancient cookbooks were just simple pictorial, hieroglyphic or cunieform recipes for preparing food.
Fascinatingly, the oldest recipe discovered, according to food historians are a few tablets in ancient Sumerian which describe the making 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 `exhilarated, wonderful and blissful`. Progressing into The time of the roman empire around 25BC a man called Apicius created a collection of scripts detailing recipes enjoyed by his fellow Romans. In his works, he recounts how the meals of wealthy Romans were split into starters, main course and desserts, something we still use today. Aspicius also informs us how the ancient cooks were skilled in the use of many different spices, including some that we all recognise like thyme, rue and asafoetida. In the 15th century, knights returning from the crusades brought us a variety of foods, spices and herbs from the holy land, such as coriander, basil and rosemary. The introduction of these new foods and spices was responsible for an increase in recipe books, most of which still exist in private cookery archives. Over the following few centuries, the rich families of Europe competed to serve up the best banquets, and consequentially cooks and their recipes could command a high salary. Nevertheless, it was during the nineteenth century that cookery and recipe books became really popular. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, spent years to collating, testing, and recording recipes to help cooks of their time. The introduction of television brought us TV cooks and the spin-off recipe books. Which brings us neatly to the present day and the invention of the internet, allowing us all to access massive numbers of recipes like those on this web site. |
We hope you enjoy this Banana Pudding With Mandarine Cream recipe.
