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
Experts have traced the existence of recipes far back into antiquity, certainly as far back as early Egypt, and quite possibly further than that. Having said that, these, old records were just simple pictorial, hieroglyphic or cunieform recipes for preparing meals.
Fascinatingly, the oldest recipe discovered, according to Professor Solomon Katz, are a few stone tablets in the Sumerian language which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel `exhilarated, wonderful and blissful`. During the time of the Roman Empire a roman called Apicius wrote some documents describing recipes enjoyed by his fellow Romans. In his publication, Apicius tells us how the roman meals were split into hors d`oeuvre, main course and afters, a style of dining still practiced today. This early Roman chef tells us how the cooks of Roman times used a wide range of spices and herbs, including a few that will be familiar to modern cooks such as bay, rue and dill. As our culinary historical trip moves on a few more years we find two interesting books which appeared in the fourteenth century : a recipe book published under the title `Forme of Cury`, and another, similary called `Curye on Inglish`. Don`t be fooled by the titles though, these are not about the spicy food that is popular today, but rather descriptions of the types of food on the menues of the rich and wealthy people of that period. In the fifteenth century, people returning from the crusades brought back many foods and herbs from the holy lands, including spices like coriander, parsley, basil and rosemary. These new culinary innovations prompted an increase in manuscripts on cookery, many of which still exist in academic collections. By the arrival of the 20th century, cook books are in high demand, mostly as a result of better eduction, people having increased free time and being a little richer. The introduction of television gave us cooking programs and the demand for the accompanying recipe books. Which brings us neatly up to date and the invention of computers and the internet, allowing everybody to access thousands of recipes just like those on this site. |
We hope you enjoy this Banana Pudding With Mandarine Cream recipe.
