"Simplicity is the ultimate sophistication" LdV

Monday, 24 April 2017

BANANA, RUM AND CINNAMON SALAD (Salade de banane, rhum et cannelle)

BANANA, RUM AND CINNAMON SALAD 
(Salade de banane, rhum et cannelle)

Not sure about you but for me, Ferran Adria, "the family meal", is one of my favorite cookbook where I (nearly) have tried all the recipes!! This yummy one is evidently from him and OMG, it is so, so yummy I am jealous not to have found it myself...;)
Enjoy with moderation! Always...




BANANA, RUM AND CINNAMON SALAD 
A quick glance in your kitchen…

In your fridge
Bananas
Lime

In your cupboard
Brown caster sugar
Dark rum
Cinnamon stick


BANANA, RUM AND CINNAMON SALAD 
Serves 2



4tbsp of brown caster sugar 
2 tbsp of dark rum 
6 tbsp of water
4 bananas thinly sliced
The zest and juice of 1 lime 
1 cinnamon stick

Heat the water with the sugar in a pan until the sugar has dissolved. You have syrup. Leave to cool. 
In a bowl, add the rum, the cinnamon stick, the lime zest and juice into the syrup.
Put the banana slices into the syrup and leave to marinate in the fridge before serving (the longer the better, the night for the day after for example).
Discard the cinnamon stick.
Serve in small bowls with a couple of spoonfuls of syrup.



Salade de banane, rhum et cannelle


Pour 2 personnes 
4 cas de sucre roux en poudre
2 cas de rhum brun
6 cas d’eau
4 bananes coupées en fines tranches
Le zeste et le jus d’1 citron vert
1 bâton de cannelle

Chauffez gentiment dans une casserole le sucre et l’eau jusqu’à dissolution afin d’obtenir un sirop.
Laissez-le refroidir.
Transvasez le sirop dans un récipient et ajoutez ensuite le rhum, le bâton de cannelle puis le jus et zeste du citron vert. Enfin, déposez les tranches de bananes dans le sirop obtenu.
Entreposez-le au frais (la veille pour le lendemain par exemple).
Retirez le bâton de cannelle.
Servir les bananes avec quelques cuillerées de sirop.

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