Recipe Flambéed banana and coffee rum
Ingredients
Number of persons: Several
Preparation
1. Place the white sugar, wholemeal sugar, juice of 1/2 lemon, 2 split Papuan vanilla pods and beans and 5g coffee in a pan. Heat over a low heat and bring to a gentle boil.
2. When the caramel begins to form, add the bananas, halved lengthways. Leave to cook and caramelise on both sides.
3. Add 6 to 7cl of rum. Allow to heat slightly and set alight.
4. When the flames have gone out, pour into a Le Parfait Super 1L jar. Leave to cool.
5. Add the cane syrup, then make up to the top of the jar with the 50° Rhum Blanc Agricole. Close the jar and stir.
6. Store in a cool, dry place away from light and allow to stand for 6 months to 1 year before using.
ALCOHOL ABUSE IS DANGEROUS FOR YOUR HEALTH. CONSUME IN MODERATION.
Recipe suggested by Céline Giordani for Le Parfait. NON-CONTRACTUAL VISUAL.