| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Dessert | 4 | Servings | |
INGREDIENTS
| 3 | Bananas, sliced | |
| 2 | Oranges, zest | |
| 75 | g | Caster Sugar |
| 2 | Eggs | |
| 1 | Dsp Caster Sugar | |
| 250 | Milk | |
| 125 | g | Plain Flour |
| 150 | g | Butter |
| 250 | g | Soft Brown Sugar |
| 125 | Double Cream |
INSTRUCTIONS
Prepare pancakes and reserve one per person. Whisk eggs and sugar together. Add sifted flour and blend in with a wooden spoon. Pass through a sieve into a clean bowl. Heat a little oil in a fying pan. When smoking, tip off the oil. Make the pancakes in a usual way. Sauce 4. Prepare the sauce by melting the butter and sugar until it caramelises and add the double cream. Stir in and if necessary pass through a sieve. 5. Line a dariole or a ramekin mould with a pancake and warm the slices of banana in the butterscotch sauce. 6. Fill each pancake mould and turn out onto a plate. Serve with a little more sauce and garnish with a confit of orange zest. Orange Zest 7. Blanch the zest twice and refresh. 8. Stir the orange zest with the 75g of sugar until it crisps and caramelises. Converted by MC_Buster. NOTES : Chef:Steven Saunders Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 765
Calories From Fat: 302
Total Fat: 34.3g
Cholesterol: 173.6mg
Sodium: 594.7mg
Potassium: 567mg
Carbohydrates: 112.6g
Fiber: 5g
Sugar: 71.6g
Protein: 7.9g