TREND: PRESENTATION SELLS
ROBERT DARRAH
LEGACY RETIREMENT COMMUNITIES
LINCOLN, NEB.
Having a chef prepare a dessert tableside and interact with the guests is an experience that our diners really enjoy. It’s the “wow” factor people are looking for.
Ingredients
Sauce
1/2 cup butter
1 cup brown sugar
1/8 tsp. cinnamon
1/4 cup heavy cream
1 tsp. vanilla extract
Bananas foster
4 oz. butter
3 bananas, sliced
1/2 cup high-proof rum
1 lemon, cut into wedges
18 oz. vanilla ice cream
Pinch of cinnamon
Steps
Prepare sauce: Melt butter and remove solids to clarify. Add brown sugar and cinnamon and stir frequently over low heat. Add heavy cream and vanilla extract and bring to a simmer; remove from heat.
For bananas foster: Squeeze lemon juice over bananas. Add butter to hot pan. Gently add bananas and caramelize briefly.
When hot, pull pan away form flame and add rum; return to flame and ignite. Add a pinch of cinnamon to the top of the flame until it burns out. Add sauce and bring to quick simmer.
Portion into 6 servings and serve each over 3 ounces ice cream.
Yield: 6 servings
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