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Warm Banana and Macadamia Nut PuddingTheWorldWideGourmet.com

Flavors of Australia

Total time: more than 2 hr

Preparation time: 20 minutes
Cooking time: Under 1 hour
Waiting time: 2 hours
Oven temperature: 160-170° C (325° F)

Difficulty: Easy

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Nutritional values

per 100 g

per portion

Energy:271.7 kcal

Proteins:3 g

Fats:18.6 g

Carbohydrate:24.9 g

Fibers:1.5 g

Sugar:19.2 g

Cholesterol:36.7 mg

Sodium:162.7 mg

Calcium:89.7 mg

Energy:559 kcal

Proteins:6.2 g

Fats:38.3 g

Carbohydrate:51.3 g

Fibers:3.1 g

Sugar:39.4 g

Cholesterol:75.4 mg

Sodium:334.7 mg

Calcium:184.6 mg

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INGREDIENTS

For 6 serving(s)

Quantity

Weight/Volume

Unit

Ingredient

4

eggs, separated

30

g

sugar

60

g

sugar

80

g

butter, at room temperature

80

g

dry cake crumbs

80

g

macadamia nut nuts, crushed and lightly toasted

80

g

banana purée (very ripe banana mashed with a fork)

80

ml

heavy cream

10

ml

lemon juice

1/4

vanilla bean

2

ml

salt

*Macadmia nut sauce

500

ml

milk

70

g

sugar

250

g

macadamia nuts

*Chocolate sauce

100

g

heavy cream

100

g

dark chocolate

METHOD

  1. Scrape the seeds from a vanilla bean into a bowl; cream together with the butter and sugar until light and airy;
  2. separate the egg yolks and whites into two separate bowls; beat the yolks with 30 g of sugar; whip the whites with a pinch of salt, adding the sugar once peaks form;
  3. in another bowl, combine the nuts and cake crumbs;
  4. mix the egg yolk mixture into the butter mixture; fold in the nut-crumb mixture, banana purée, lemon juice and cream;
  5. gently fold in the beaten egg whites;
  6. butter 6 ramekins; sprinkle with sugar; pour in the batter; cook in a pan of water in a preheated 160-170° C (325° F) oven for about 40-50 minutes.

Macadamia nut sauce

  1. Grind the nuts to a paste;
  2. place the milk and sugar in a saucepan; bring to a boil; remove and let rest for 2 hours; strain through a fine sieve.

Chocolate sauce

  1. Break the chocolate into a bowl;
  2. heat the cream to the boiling point in a saucepan;
  3. pour over the chocolate; stir and strain.

Presentation

  1. place the pudding on a plate, either in its ramekin or unmolded;
  2. pour the chocolate sauce into a smaller ramekin;
  3. decorate the plate with drizzles of macadamia sauce;
  4. garnish with a few seasonal fruits and nuts.

...........
A recipe from Francis Luzinier, chef of the Sheraton on the Park in Sydney



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