Banana chocolate cream
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Banana chocolate cream
  Chocolate    Bananas    Creams  
Last updated 6/12/2012 1:06:42 AM. Recipe ID 32307. Report a problem with this recipe.
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      Title: Banana chocolate cream
 Categories: Desserts
      Yield: 6 Servings
      8    Coconut macaroons
      2    Oranges; juice only strained
      1 tb Rum; (opt.)
      6    Bananas
      1    Orange; grated rind only
    3/4 c  Whipping cream; whipped
    1/4 c  Sweet chocolate; coarsely
      2    Oranges; skinless sections
      1    Basic Confectioners' Custard
      1 c  Milk
      1    Vanilla pod; or
      1 ts Vanilla extract
    1/4 c  All-purpose flour
    1/2 c  Extra fine sugar
      3    Egg yolks
  Arrange the macaroons in 2 serving dishes. Combine orange juice and
  rum, then drizzle over the macaroons. Let stand for 20 minutes. Mash
  bananas with a fork. Stir orange rind into the confectioners'
  custard, then fold in the bananas. Fold in the whipped cream, then
  mound the banana mixture over the macaroons. Sprinkle evenly with
  grated chocolate. May be refrigerated for 3 to 4 hours before serving
  if desired. Arrange orange sections around side of each dish as a
  border just before serving. BASIC CONFECTIONERS' CUSTARD directions:
  Combine the 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 the egg yolks and
  beat thoroughly with an electric mixer. Remove the vanilla pod from
  the milk (then dry and store for later use). Pour the milk slowly
  into the flour mixture, stirring constantly with a wooden spoon until
  well blended. Pour the milk mixture into the top of a double boiler.
  Cook over boiling water, stirring constantly, until the custard is
  thick and smooth. Cool to lukewarm.

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Recipe ID 32307 (Apr 03, 2005)

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