Banana sauté with praline sauce and cardamom. Banana sauté with praline sauce and cardamom gives the dessert that exotic aroma and refined taste that will leave an indelible and only the most pleasant impression of this dessert. It will fit perfectly on your holiday table. And it can even become the main, final, pleasant note of your dinner party. Banana sauté with praline sauce and cardamom
The most common way to eat bananas is fresh, but they are, of course, cooked too. They can be baked, caramelized, fried, or even grilled. Bananas are used in cakes, pies, and pancakes, puddings, custards, soufflés, ice cream, sorbets, sauces, and smoothies.
Because bananas become softer and much sweeter as they ripen, the ripeness of the banana should determine what you do with it. Most banana bread recipes call for very soft bananas; on the other hand, if you plan to caramelize them or slice them for garnish, firmer bananas will work.
Here are some of the health benefits of bananas:
Bananas are rich in potassium. It is important for maintaining heart health, normal blood pressure, and fluid balance in the body.
Bananas contain vitamin C, which helps strengthen the immune system and protects the body from free radicals.
Bananas also contain vitamin B6, which is necessary for the normal functioning of the brain and nervous system.
Bananas are rich in fiber. Fiber helps improve digestion and lower cholesterol levels in the blood.
Ingredients:
Designed for two servings
Butter 1/4 Cup
Brown sugar soft 1/4 Cup
Bananas 4 pieces
A pinch of cardamom
Cream 30% 1/2 Cup
Lime juice 3/4 teaspoon
Ice cream vanilla 7.05oz ( 200 g)
Salt a pinch
Instruction:. Banana sauté with praline sauce and cardamom.
Сooking time 15 minutes
1. Bananas cut into 4 parts: first lengthwise, then crosswise.
2. In a shallow pan of medium size, heat on medium-high heat 1 tablespoon of butter. When the butter stops foaming, send in the first batch of bananas. Put in the butter flat side. To sauté 1 minute, turn over and fry for 1 minute. Brown bananas to put in equal parts in large dessert plates.
3. Add to the pan 1 tablespoon of olive oil and repeat the process with the second half of the bananas. After browning not to put bananas on each other, so they do not stick together and do not lose shape.
4. In a clean skillet over moderately high heat, heat 2 tablespoons of oil, add sugar, cream, cardamom, a pinch of salt and, stirring occasionally, bring to a boil. Continue to cook for about 2-3 minutes, until the sauce thickens. Remove from heat, add fresh lime juice and stir.
5. Pour the banana praline sauce and serve with vanilla ice cream (1 ball per serving).
