Anguillan Banana Whip with Fruit Cream

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            FOOD FUNNY
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Thanks to Anna Welander of Uppsala, Sweden for these words of wisdom
from a renowned French chef:

There are five elements: earth, air, fire, water and garlic.

- Louis Diat

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            TODAY'S RECIPE
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This dish is popular all over the Caribbean, especially on some of the
English-speaking islands. The fruit cream is also great as a sauce
for other things such as custards, puddings, pound cake, ice cream,
and fresh and stewed fruits.

Anguillan Banana Whip with Fruit Cream

Note: This recipe contains uncooked eggs. If salmonella contamination
is a concern in your area, please use pasteurized eggs or dried egg
whites.

4 large ripe bananas, peeled
1/2 cup (125 ml) orange juice
1/4 cup (60 ml) sugar, or more to taste
1/4 cup (60 ml) rum (optional)
3 egg whites
A pinch of salt

Mash the bananas, orange juice, sugar, and optional rum together in a
large mixing bowl. In a separate bowl, whip the egg whites and salt
until stiff peaks form. Fold the egg whites into the banana mixture
until thoroughly combined and refrigerate covered for at least 2
hours. Serve topped with Fruit Cream. Serves 6 to 8.

Fruit Cream

4 egg yolks
3 Tbs (45 ml) sugar
1 cup (250 ml) orange juice

Beat the egg yolks and sugar until light and pale yellow. Stir in the
orange juice and cook over low heat, beating constantly with a wire
whisk, until the mixture begins to foam - do not boil. Refrigerate
covered for at least 2 hours. Makes about 1 1/2 cups (375 ml).
Received on Sat Apr 3 02:30:09 2004