2007-01-11

bay-nays foster

My daughters call bananas "bay-nays". This recipe, with which I've been experimenting since 1996, is approximately as old as my first Java code. It's also the only dish that I've ever served to (otherwise seemingly civil) adults which caused them to fight and steal at a dinner party ;) Be sure to use dark chocolate and light, fresh flour ... and in the name of gopod, prepare enough to avoid the fighting.

  • Serves: 4
  • Prep Time: 60 minutes

  • Ravioli Pasta:
    • 1 cup Banana pulp
    • 1/3 cup Sugar
    • 1 tsp Vanilla extract
    • 1 Egg
    • 2 cup Flour (Semolina)
  • Filling:
    • 1 Chocolate bar
    • 1 Egg yolk
    • 2 Tbs Water
  • Sauce:
    • 3 Tbs Butter
    • 3 Tbs Sugar
    • 1 Lemon, small
    • 1 shot Liqueur
    • dash Cinnamon, Nutmeg
    • 1 Banana
    • 1 tsp Powdered Sugar
    • 1/2 cup Chocolate Sauce

Blend banana pulp, sugar, vanilla, egg. Blend in flour. Process to make pasta sheets. Pound chocolate bar into powdery small chunks, then spoon in to ravioli. Coat seams with egg/water mix and cut. Boil until ready.

Saute butter, sugar, spices on low heat until caramelized. Add sliced banana and lemon juice, then stir. Carefully add ravioli and saute until browned. Pour in liqueur (a mix of rum, Everclear and banana liqueur works well) and let heat for 30 sec, then light with a match. Spoon flaming ravioli into dishes, and lightly sprinkle with rum caramel from the pan, chocolate sauce and powdered sugar.

Post a Comment