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Mamadou’s Banana Glace

August 9, 2010

 

 From the Menu, “Dinner in Dakar”

The dessert we shared for  “A Dinner in Dakar” evening was a recreation from the restaurant Les Cannibales Deux.  It truly brings bananas to a different level for desserts as I generally think of bananas as just a part of a dessert.  This is banana on banana and with some wonderful toppings that is quite amazing.  I am a believer in spectacular desserts,  not much time, but planning ahead will deliver a dessert to your family and guests that is over the top.

 

Mamadou’s Banana Glace

 Ingredients

  • 8 Bananas (4 reserved for plating)
  • 1 Pint Heavy Cream
  • 1/2 C. Sugar

Preparation 

  1. Beat 4 bananas with the heavy cream and sugar until frothy.
  2. Pour into a container and freeze for approximately 1-2 hours (until partially firm)
  3. Cut 4 bananas in half and then cut again lengthwise
  4. Place 4 pieces (1 banana) in a row side by side on a desert plate when ready to serve
  5. Spread the frozen banana mixture over the fresh bananas
  6. Sprinkle each serving with the fruit and nut mixture topping (see below)

Fruit and Nut Mixture (For the Topping)

Ingredients and Preparation

  • 2 t. Chopped Candied Fruits (Angelica or Red Cherries) (I used maraschino cherries, forgot to buy the candied fruits)
  • 4 t. Raisins (Black)
  • 4 T. Peanuts (chopped
  • 4 T. Slivered Almonds

Put the nuts in a bag and chop.  Add the raisins and candied fruits to the nuts and serve in a bowl.

(Since I replaced the candied fruits with the maraschino cherries they were served in a separate bowl, and I will use the maraschinos again)

Combine the topping ingredients and sprinkle on each serving of the Banana Glace just prior to serving

(Serves 4)

Adapted from “The African Cookbook” by Bea Sandler

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3 Comments leave one →
  1. August 29, 2011 12:36

    Excelente muchisimas gracias

Trackbacks

  1. Senegal Dinner Menu “2010″ « "Deja Vu" Cook

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