- 4 bananas
- 4 ounces sugar
Coconut Creme Brulee:
- 1 mango, diced
- 1/2 pineapple diced
- 1 papaya, diced
- 2 ounces rum
- 1 banana, sliced diagonally
- 1 ounce butter
Preheat oven to 325 degrees F.
To make the banana cigars, puree the bananas with the sugar and spread a circle on a silicone mat, or a piece of parchment paper. Place in the oven and bake until golden brown, about 5 minutes. When ready, roll the circles into a cigar shape.
For the creme brulee, combine the cream and milk in a pot and bring to a boil. In a separate bowl, combine the egg yolks, sugar, and vanilla. When the milk mixture is ready, temper the egg yolks with the milk. Pour the mixture into a baking dish and place in the oven for 15 minutes. When the creme brulee is cooked, place a small amount into a pastry bag and pipe it into the banana cigars.
Salsita: In a small bowl, combine the fruits with half of the rum. In a small skillet, melt the butter and sugar, and saute the bananas with the rest of the rum until golden. Combine the bananas with the rest of the fruits.
To serve, place the salsita and a scoop of brulee in the center of the plate and arrange the banana cigars on top.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.