Copyright, 2000, Ming Tsai and Marina Brancely, All Rights Reserved
Flambi:
4 bananas, split into 3 equal parts (lengthwise along the stem), cut into 2-inch
pieces
1/2 cup halved macadamia nuts
1/2 cup rum
2 tablespoons butter
4 martini glasses
Brown Sugar Ice Cream, recipe follows
Banana Chips, for garnish, recipe follows
Heat a medium non-stick skillet over high heat. Add the butter and swirl to
coat the pan. When the butter shimmers, add the bananas and the macadamias and
sauti, stirring, until golden brown, about 8 to 10 minutes. Deglaze the pan with
the rum and then flambi the bananas and the macadamias. When the flames are
extinguished remove the pan from the heat.
Place a scoop of the Brown Sugar Ice Cream in a martini glass. Coat the ice
cream with the warm flambi sauce and garnish with a banana chips.
Beverage suggestion: strong coffee
Brown Sugar Ice Cream:
3 cups milk
1 cup brown sugar
1 vanilla bean, preferably Tahitian, split lengthwise and scraped
3/4 cup egg yolks (from 5 to 6 large eggs)
1 cup, plus 2 tablespoons sugar
2 cups heavy cream
In non-reactive medium saucepan, combine the milk, brown sugar, vanilla bean,
and heat over medium heat until scalded. Turn the heat to low and simmer until
the mixture is reduced by 1/3, about 15 minutes. Remove from the heat and allow
to steep at least 1 hour, refrigerated, and preferably overnight: the longer it
steeps the more flavor will develop. Strain the mixture, return the milk to the
saucepan, and bring just to the point of boiling.
Meanwhile, fill a medium bowl with cold water and add ice. In a non-reactive
medium bowl, combine the yolks and the sugar and whisk to blend. Add 4 ounces of
the scalded milk mixture to the yolk mixture, mix well, and transfer the
tempered yolk mixture to the saucepan. Cook over medium heat, whisking, until
thickened, about 5 minutes. Do not overcook or the eggs will scramble.
Strain the mixture into a medium bowl, and place it in the bowl of ice water
to cool. When cool, add the cream, and stir to blend. Freeze in an ice cream
maker following the manufacturer’s instructions. Do not over harden; the ice
cream should have a soft consistency. Transfer to the freezer.
Banana Chips:
1 banana (firm, but not green), sliced lengthwise into 1/16 inch strips
4 ounces lemon juice
1/2 cup sugar
2 ounces water
After slicing the banana, peel off the rind and place the strips on a baking
sheet lined with parchment paper. In a small mixing bowl, whisk the lemon juice,
sugar, and water together. Brush the banana pieces with the lemon mixture. Place
in a pre-heated 200-degree oven and bake for about 2 hours. As the banana pieces
are heated they will darken slightly. After 2 hours, remove from the oven and
let cool to allow the banana chips to become firm.
Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 10 minutes
