Bananas flambé
2 servings
30 minutes
Bananas flambé is an exquisite French dessert that originated in New Orleans restaurants in the mid-20th century. The combination of caramelized fruits, citrus notes, and deep brandy aroma gives the dish a rich and sensual flavor. Bananas are sautéed in butter until golden brown and then enveloped in a hot syrup made from sugar, lemon, and orange zest. The climax is the dramatic flambéing when the flame ignites the alcohol, giving the fruits a unique softness and caramel hue. The dish should be served immediately after igniting, complemented by delicate cream that softens the richness of the flavor. Bananas flambé not only astonish with their exquisite taste but also captivate with their preparation, turning the meal into a true gastronomic theater.
1
Fry the banana halves in butter until golden, then place them on a hot plate.
- Butter: 50 g
- Bananas: 4 pieces
2
In the same pan, add sugar, lemon zest, and orange zest. Cook until the sugar dissolves and starts to boil.
- Sugar: 65 g
- Lemon: 1 piece
- Oranges: 2 pieces
3
Add brandy and heat.
- Brandy: 45 ml
4
Pour the sauce over the bananas and ignite. Serve immediately with low-fat cream.
- Bananas: 4 pieces
