4521 Bananes à la Norvégienne

Method

Cut a slice lengthways from the top of the unpeeled bananas and remove the inside without damaging the skin.

Fill the emptied skins with banana ice and cover this quickly with rum-flavoured Italian meringue using a piping bag and tube.

Arrange the prepared bananas on a serving dish; place this in a shallow tray of crushed ice and place in a very hot oven to quickly colour the meringue,

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