196 | DESSERTS 1 -1 ½ ripe but firm bananas per person 3 Tbs margarine 4 Tbs sugar 1/3 cup Rum/Cointreau ½ cup fresh orange juice (1 Tbs concentrated OJ intensifies the flavor) Good grate of cinnamon (Ladle of brandy) Slice bananas. Heat margarine and sugar, stirring until mixture turns light brown. Add Rum and ignite. Add orange juice and mix well. Add bananas and cinnamon and cook until bananas just turn soft. Add brandy and cook for 1 minute then ignite again. Serve flaming. Good with vanilla ice cream. NOTE: Good also with guavas, mangoes or peaches. For Cherries Jubilee use canned cherries in syrup and use the syrup and orange juice and flame with Triple Sec and brandy if you have. Some recipes have a season. This is a recipe I recently revised from my cookbook under the title Guavee Flambee. When we made aliyah in 1965 in summer the country would be overpowered by the smell of ripening guavas. As our agriculture diversified the guavas disappeared and today are a luxury fruit. STRAWBERRY FOAM I made this for a family dinner when the Rons from Herzliya and the Segolis from Sde Boqer came. It was originally called Strawberry Mousse, but it was very soft and when I asked Zoe to decorate it with strawberries and raspberries they sank into the pudding. So we decided that Strawberry Foam would be a better description. It was very tasty and I have upped the cornflour, hoping it will hold better. ½ cup aquafaba (the liquid from a can of chickpeas), reduced * 250g hulled fresh strawberries (the sweetest you can find)** 1 Tbs maple syrup 4 Tbs sugar Serves: about 10 people
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