Banana Purée Flambé by Chef Brice Laurent Dubois

Difficulty: Easy - Preparation: 15 min - Cooking: 20 min

Materials:

• 1 frying pan
• 1 muffin tin
• 1 spatula
• 1 match
• 1 melon baller
• 1 hand mixer
• 5 small jars or bowls
• 5 edible pansy flowers

Ingredients:

• 2 bananas from Guadeloupe & Martinique
• 2 Cavendish bananas
• 50 cl of coconut milk (16.9 ounces)
• 1 cl of coconut vinegar (2 tsp)
• 1 pinch of cinnamon
• 15 g of butter (a bit more than a tablespoon)
• 2 cl of 3+ year old Rhum (4 tsp)
• 1 teaspoon muscovado
• 1/2 lime

Preparation :

1. Step 1: form the banana balls with the melon baller
2. Step 2: melt the butter in a small frying pan then add the balls and the whole cane sugar
3. Step 3: deglaze with lime juice and flambé with old rum and finish with a pinch of cinnamon
4. Step 4: mix the rest of the bananas with the coconut milk and  the coconut vinegar until you obtain a puree
You will get a semi-liquid paste that you pour into the first bowl. Mix everything to obtain a homogeneous paste
5. Step 5: dress with the mash as a base, put the flambéed banana ball on top and finish with the pansy flower
6. BONUS: Rinse the banana skins (if they are organic) then chop them and brown them in the frying pan remaining caramel liquid. Add whole cane sugar to caramelize more. Use as additional edible decorations.

Bon appétit!

This recipe was created by Chef Brice Laurent Dubois