Mexican Bananas Flambe With Ice Cream Platanos Flameados Recipes

MEXICAN BANANAS FLAMBE WITH ICE CREAM (PLATANOS FLAMEADOS)

Steps:

• Put scoops of Ice cream in four dishes and keep in the freezer until serving.
• Just before serving melt butter (margarine) in a 10 inch skillet over medium heat Stir in the sugar.
• Add Orange juice & Lime juice.
• Cook stirring frequently until the sauce has thickened 6-8 minutes.
• Add Kahlua.
• Add bananas to the sauce, cook turning the bananas gently, heat just through and turn in the sauce so they are all coated evenly.
• Heat the rum in a small saucepan over low heat for about 1 minute or until just warm (Do not allow to bubble).
• Pour rum over the hot banana mixture, immediately ignite (use a long match).
• Stir with long handle spoon until flame subside.
• Place bananas around the ice cream and spoon sauce over all.
• Serve immediately.

BANANA FLAMBE OVER ICE CREAM

Steps:

• Place bananas, brown sugar, Grand Marnier and lemon juice.
• Marinate 15 minutes.
• Heat butter and sugar, cook until caramelized.
• When golden brown pour in orange juice; mix well.
• Cook 2 or 3 minutes.
• Stir constantly.
• Add banana mix to orange mix; add lemon zest and cook 1 minute.
• Pour in banana rum and flambe.
• Cook 1 minute on high.
• Place on plate ice cream, top it with banana, topped with whipped cream sprinkle nuts and sift cinnamon garnish with orange slice.

BANANA-RUM MACADAMIA FLAMBE WITH BROWN SUGAR ICE CREAM

Steps:

• 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 saute, stirring, until golden brown, about 8 to 10 minutes. Deglaze the pan with the rum and then flambe 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 flambe sauce and garnish with a banana chips.
• 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.
• 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.

GRILLED BANANAS WITH RUM ICE CREAM AND MEXICAN HOT CHOCOLATE SAUCE

Steps:

• Prepare grill.
• Peel bananas and halve lengthwise. In a shallow baking pan large enough to hold bananas in one layer stir together butter and brown sugar and add bananas, tossing gently to coat. Transfer bananas with a metal spatula to an oiled rack set 5 to 6 inches over glowing coals and grill until browned and cooked through, about 2 minutes on each side. (If bananas are difficult to handle you may grill them on 1 side only.)
• Serve bananas like a banana split with ice cream and chocolate sauce.
• To make rum ice cream:
• In a 2 1/2- to 3-quart heavy saucepan combine cream and milk. Scrape seeds from vanilla bean into cream mixture, dropping in bean. Add zest and bring mixture just to boil.
• In a large metal bowl whisk together brown sugar and yolks until combined well. Add hot cream mixture to yolk mixture in a slow stream, whisking, and return custard to pan. Cook custard over moderately low heat, whisking constantly, until thickened and coats back of a wooden spoon, about 3 minutes. (Do not let custard boil or it will curdle.)
• Pour custard through a very fine sieve into cleaned metal bowl and cool slightly. Stir in rum and chill, covered, until cold. Freeze custard in an ice-cream maker. Makes about 1 1/2 quarts.
• To make Mexican hot chocolate sauce:
• In a heavy saucepan heat chocolate and half-and-half over low heat, stirring frequently, until chocolate is melted. (The sauce will have a very thin consistency, like that of hot chocolate.) Serve sauce warm. Makes about 1 cup.

FLAMING BANANAS (PLATANOS FLAMEADOS)

Steps:

• 1. Place 1 scoop ice cream in each of 4 dessert dishes in freezer.
• 2. Just before serving, peel bananas; cut lengthwise into halves. (If using regular bananas, cut each half crosswise into thirds.)
• 3. Melt butter in 10-inch skillet over medium high heat. Stir in piloncillo; add orange juice and lime juice. Cook, stirring frequently, until sauce is thick and syrupy, 6 to 8 minutes.
• 4. Add bananas to sauce; cook, turning gently, just to heat through and coat with sauce, about 1 minute. Gently stir in liqueur. Remove from heat.
• 5. Heat rum in very small saucepan over low heat just until barely warm to touch, about 30 seconds; do not allow to bubble. Pour rum over hot banana mixture; immediately ignite with long match. Stir with long-handled spoon until flames subside.
• 6. Place warm bananas around ice cream; spoon sauce over top. Serve immediately.