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Receta Banana Chocolate Cream
by Global Cookbook

Banana Chocolate Cream
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Ingredientes

  • 8 x Coconut macaroons
  • 2 x Oranges, juice only strained
  • 1 Tbsp. Rum, (opt.)
  • 6 x Bananas
  • 1 x Orange, grated rind only
  • 3/4 c. Whipping cream, whipped
  • 1/4 c. Sweet chocolate, coarsely grated
  • 2 x Oranges, skinless sections
  • 1 x Basic Confectioners' Custard
  • 1 c. Lowfat milk
  • 1 x Vanilla pod, or possibly
  • 1 tsp Vanilla extract
  • 1/4 c. All-purpose flour
  • 1/2 c. Extra fine sugar
  • 3 x Egg yolks

Direcciones

  1. Arrange the macaroons in 2 serving dishes. Combine orange juice and rum, then drizzle over the macaroons. Let stand for 20 min. Mash bananas with a fork. Stir orange rind into the confectioners' custard, then mix in the bananas. Mix in the whipped cream, then mound the banana mix over the macaroons. Sprinkle proportionately with grated chocolate. May be refrigerated for 3 to 4 hrs before serving if you like. Arrange orange sections around side of each dish as a border just before serving. BASIC CONFECTIONERS'
  2. CUSTARD directions: Combine the lowfat 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 in the egg yolks and beat thoroughly with an electric mixer. Remove the vanilla pod from the lowfat milk (then dry and store for later use). Pour the lowfat milk slowly into the flour mix, stirring constantly with a wooden spoon till well blended. Pour the lowfat milk mix into the top of a double boiler. Cook over boiling water, stirring constantly, till the custard is thick and smooth.
  3. Cold to lukewarm.