Recipe courtesy of Marcos Gonzalez
Banana Cigars with Coconut Creme Brulee and Tropical Rum Salsita
- Level: Intermediate
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 939
- Total Fat
- 47
- Saturated Fat
- 30
- Carbohydrates
- 122
- Dietary Fiber
- 8
- Sugar
- 96
- Protein
- 10
- Cholesterol
- 385
- Sodium
- 55
- Total: 1 hr 20 min
- Prep: 45 min
- Cook: 35 min
Ingredients
Banana Cigars:
4 bananas
4 ounces sugar
Coconut Creme Brulee:
8 ounces heavy cream
8 ounces coconut milk
8 egg yolks
2 1/2 ounces sugar
1 teaspoon vanilla
Fruit Salsita:
1 mango, diced
1/2 pineapple diced
1 papaya, diced
2 ounces rum
1 banana, sliced diagonally
1-ounce butter
Directions
- 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.