BANANA MERINGUE

Leia em PORTUGUÊS

Sometimes things can be a little odd. Since I started blogging, and after acquiring a certain number of readers,  I noticed that one of my most popular recipes was my BANANA DESSERT. I couldn't fully understand why since that post was made in a hurry without much attention to aesthetics. All I wanted was to use the blow torch I had just bought. The dessert looked nice but I still couldn't understand why it was always on the top of the list. My only conclusion is that it is due to the name given to the dessert, after all, who doesn't often have bananas needing to be used up? So we run to Google and type "banana dessert" to get inspiration to save them. Being so popular, I thought this dessert deserved better photos. This was the perfect time to try the same recipe in individual portions, and also to include the recipe in English, as my blog was not bilingual at that time.

BANANA FILLING

Ingredients:

6 ripe bananas, cut into chuncks

6 tbsp sugar (sometimes I use less than that)

1 cinnamon stick and 3 whole cloves (optional)

Directions:

In a sauce pan, melt the sugar over low heat until it caramelizes. Add the bananas and stir with a wooden spoon. When it starts to liquefy, stir occasionally. You can use the lid to protect from splashes, but don't cover the pan completely, leave the wooden spoon in the pan so that the lid rests over it. After about 15 minutes it will be as thick as custard and it will be darker. Turn off the heat and set aside. Before using, remove cloves and cinnamon stick (if using).

CUSTARD

Ingredients:

1 can sweetened condensed milk (14oz.), or homemade

300ml (1 1/4 cup) milk

3 yolks

1 tbsp corn starch

1 tsp vanilla extract

Directions:

Dissolve the corn starch in the milk. Combine all ingredients in a sauce pan (except vanilla). Cook over medium heat, constantly stirring until it thickens. Remove from heat, stir in vanilla extract and pour into a baking dish (or individual oven-proof bowls). Set aside until warm. Spread the banana filling over the custard. Set aside.

MERINGUE

Ingredients:

3 egg whites

180g sugar

100ml water

1 tsp vanilla extract

Directions:

Combine water and sugar in a sauce pan and cook until it reaches 230º F (110º C). At this stage, start whipping the egg whites. By the time your whites are forming stiff peaks, the sugar mixture should have achieved 248º F (120º C). Remove from heat  and pour slowly over egg whites while beating with an electric mixer. After all the syrup has been added, continue whipping until it cools down to room temperature. Add vanilla extract, mix well and use immediately to spoon or pipe over the dessert. 

Use a blow torch to caramelize the meringue. Alternatively, you may use a broiler.

Refrigerate for a few hours before serving.