Fine Banana Cream
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Total Time | 2 hrs 35 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 3 orange (s)
- 40 g cornstarch
- 75 grams sugar
- 200 g sour cream
- 4 banana (s) (mini bananas, á 60 g)
- 2 tablespoon lemon juice
- 2 tablespoon butter
- 1 tablespoon honey
- 2 tablespoon pistachios, chopped
- Orange (n) - stripes e.g. Decorate
Print Recipe
Pin Recipe Instructions
- Wash an orange, pat dry, rub off the peel. Squeeze all the oranges. Make up to 400 ml of juice with water. Mix 30 g starch with a little orange juice until smooth. Bring the rest of the juice, orange peel and sugar to the boil. Stir in the mixed starch, bring to the boil, stirring several times.
- Stir sour cream (keep 4 teaspoons) into the cooled cream. Spread on dessert glasses and let set for about 2 hours.
- Peel the bananas, cut in half lengthways. Drizzle with lemon juice. Mix the rest of the starch with a little water until smooth. Turn the banana halves in it and fry them in butter for about 1 minute until golden. Drizzle with honey and sprinkle with pistachios. Arrange 2 banana halves and a blob of sour cream on top of the orange cream. Garnish with orange julienne if you like.
- Instead of mini bananas, you can also use very ripe normal bananas.
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