BananasFoster

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Myspace LayoutsBANANAS FOSTER CREAM PIEAlmost every Louisiana restaurant has some form of the famous Bananas Foster dessert on their menu. At Lafitte's Landing Restaurant at Bittersweet Plantation, our Bananas Foster soufflé is a perennial favorite. In this dessert we have enrobed the sweet, tender banana with vanilla pastry cream spiked with a shot of dark rum and placed it in a chocolate cookie crust.INGREDIENTS FOR CRUST- 2½ cups Oreo cookie crumbs,¼ cup sugar,1 tsp cinnamon,5 tbsps melted butter INGREDIENTS FOR FILLING- ¼ cup unsalted butter,¾ cup packed brown sugar,1 tsp cinnamon,1 tsp ground ginger,½ tsp allspice,4 bananas, peeled and sliced INGREDIENTS FOR PASTRY CREAM-3 cups half and half,1 vanilla bean, split in half lengthwise,8 egg yolks,½ cup sugar,¼ cup dark rum,3 tbsps cornstarch METHOD:Grease a 10-inch spring form pan. To prepare crust, in a medium bowl, combine cookie crumbs, sugar and cinnamon and mix well. Stir in melted butter. Press mixture into prepared pan on the bottom and up the sides of the pan about 2½ inches and place it in the refrigerator to chill. To prepare the filling, put the butter and brown sugar in a large sauté pan over high heat and heat until bubbling, about 2 minutes. Add cinnamon, ginger, allspice and bananas and sauté until tender, about 3 minutes. Remove the crust from the refrigerator and spoon the bananas evenly over the bottom of the crust. Set aside. To prepare the pastry cream, put the half and half in a saucepan with the vanilla bean and bring to a boil. Reduce heat to medium, remove and discard vanilla bean. In a medium bowl, place egg yolks, sugar, dark rum and cornstarch and whisk together. Whisk about 1 cup of half and half mixture into the egg mixture to temper it. Add the egg mixture to the remaining half and half and place the pan over medium heat, stirring frequently until thick, 3-5 minutes. Pour the mixture over the roasted bananas in the crust and refrigerate for 2-3 hours or until well chilled. To serve, carefully remove the outer ring of the pan, cut the pie into slices, and top each slice with whipped cream and several mint leaves.
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RUM AND BANANA SOUFFLEIngredients: unsalted butter to grease,caster sugar to dust, 125 g (4.5 oz) caster sugar,1 tbsp caster sugar (extra, 12 medium eggs, 75 g (3 oz) plain flour, 375 ml (13 fl. oz) milk, 20 g (3/4 oz) unsalted butter,1 split vanilla pod,1 large banana, mashed,1–2 tbsp rum (to taste),icing sugar to dustMethod: 1. Preheat the oven to 180°C/350°F/Gas mark 4. Grease 8 ramekin dishes with butter and then dust with caster sugar. 2. Separate the yolks from the whites of 10 eggs, putting 8 yolks in one bowl, 2 yolks in another, and 4 egg whites in another bowl. 3. Add the 125 g of sugar and 2 remaining whole eggs to the bowl containing the 2 egg yolks. Whisk to a light, pale colour, then fold in the flour. 4. Place the milk, butter and vanilla pod in a saucepan and bring to the boil. Then remove from the heat and discard the vanilla pod. 5. Pour the egg mixture into the saucepan of milk, whisking vigorously and continuously until a very thick custard is formed. Then return to the heat and whisk continuously until it comes to the boil. Add the 8 yolks and beat in briefly. 6. Remove from the heat and pour into a clean bowl. Beat (by hand or with a mixer) for 5 minutes. This will make the mixture smooth and also help to cool it down. This is the ‘base’ for the soufflé. 7. Mix the rum with the mashed banana, add this to the ‘base’ and set to one side. 8. Beat the 4 egg whites in a large glass bowl until they begin to form peaks. Then gradually add the tbsp of sugar, beating continually until stiff peaks form. 9. Using a rubber spatula, fold 1/5 of the egg white carefully into the base, making sure not to beat the air out. Then fold in another 3/5 of the egg white. At this point, you need to choose whether to add the remaining 1/5 of the egg white, which will make the soufflé rise more, but will reduce the flavour. 10. Divide the mixture between the ramekins, filling them to the top. Bake for 10 minutes or until golden brown and cooked. Remove from the oven and dust with icing sugar.