Banana Pudding À La Porto
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 5 tablespoon butter
- 5 tablespoon sugar
- 2 egg (s)
- 4 ripe banana (s)
- 1 tablespoon lemon juice
- 1 cup breadcrumbs
- 40 ml pineapple juice
- 1 glass port wine
- 20 g desiccated coconut
- Margarine or butter
- 250 ml red wine
- 250 ml water
- 15 g cornstarch
- 2 carnation (s)
- 1 piece (s) cinnamon
- Sugar, ad libitum
Print Recipe
Pin Recipe Instructions
- Mix the butter, sugar and egg yolks together until frothy. Peel the bananas and mash them with the lemon juice to a puree. Mix the banana puree with the egg foam, then stir in the pineapple juice, port wine, desiccated coconut and breadcrumbs.
- Beat the egg whites with a little sugar until stiff and fold in. Pour the mixture into a well-greased casserole dish and bake in the center of the preheated oven for about 40 minutes. Bring the water and half of the wine with the spices to the boil. Mix the cornstarch in the rest of the wine and use it to thicken the sauce. Add sugar to taste.
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