* Exported from MasterCook *
Banana Gelato with Tangerine-Chocolate Sauce
Recipe By :
Serving Size : 7 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
LowFat (Less than 5%)
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup water
1/4 cup sugar -- or to taste
2 tablespoons chopped candied ginger
1 1/2 tablespoons grated lemon zest
5 ripe bananas
4 tablespoons fresh lemon juice -- to 5 tablespoons, or to taste
Combine the water, sugar, candied ginger, and lemon zest in a heavy
saucepan. Boil the mixture until thick and syrupy, about 5 minutes. Let
cool to room temperature.
Peel and dice the bananas into the syrup. Stir in the lemon juice. Puree
the mixture in a food processor. Correct the flavorings, adding sugar or
lemon juice as necessary.
Freeze the banana mixture in an ice cream maker following the
manufacturers' directions.
Serves 6 to 8
AuthorNote: Fruit sorbets and ice creams are among my favorite desserts.
Yet, until now I'd never been able to make a banana ice cream that didn't
taste chalky or grainy. One day I mentioned the problem to Washington
D.C.-based chef Roberto Donna, who told me about this banana gelato. The
sugar syrup keeps th mixture from becoming grainy. The Tangerine Chocolate
Sauce makes a great accompaniment.
Tangerine Chocolate Sauce
1/3 cup heavy cream, or whipping cream
4 ounces semisweet chocolate, finely chopped
1 tablespoon tangerine liqueur, to 2 T.
Scald the cream in a small heavy saucepan over medium-heat. Whisk in the
chocolate and cook over low heat until completely melted, about 3 minutes.
Whisk in the tangerine liqueur, to taste. Serve warm. Any leftover sauce
can be stored, covered in the refrigerator. Reheat in the top of a double
boiler over simmering water.
Makes 3/4 cup
AuthorNote: Tis recipe is dedicated to my Belgian friend, Robert Van
Wittenberghe, who's a great fan of the Belgian tangerine liqueur,
Mandarine Napoleon. You can also use fresh tangerine juice. Besides the
coconut souffle, tyr this sauce over ice cream or as a fondue-style dip
for fruit.
Cuisine:
"Latin American/Hispanic"
Source:
"Miami Spice: The New Florida Cuisine by Steven Raichlen, 1993."
S(Formatted by Chupa Babi):
"June 2010"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 118 Calories; trace Fat (2.9%
calories from fat); 1g Protein; 30g Carbohydrate; 2g Dietary Fiber; 0mg
Cholesterol; 2mg Sodium. Exchanges: 1 1/2 Fruit; 1/2 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 84 0
As for me and my house, we will serve the Lord! Joshua 24:15
Gwyn Grega
Group Owner/Moderator
ไม่มีความคิดเห็น:
แสดงความคิดเห็น