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Banana Cream Dessert Sauce |
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Print this Recipe
(Crema de Plátano)
Category: Sauces and Icings
Makes about 1 1/2 cups
Contemporary Mexican desserts are being presented in stylish new ways. I had a similar banana sauce with rum cake at Fuerte restaurant in Tlaquepaque. The sauce is also very good spooned over fresh tropical fruits.
1 ripe banana (about 4 ounces), peeled and sliced
1/4 cup pineapple juice
1/4 cup sifted confectioners' sugar
3/4 cup cold whipped cream or heavy cream
1/4 teaspoon pure vanilla extract
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1. Put the banana, pineapple juice, and sugar in a medium saucepan and cook over medium heat until the bananas are soft, about 3 minutes. Transfer to a food processor and purée until smooth. Transfer to a bowl, cover, and refrigerate until cold, about 1 hour.
2. Beat the cream to stiff peaks and fold into the cold banana purée. Stir in the vanilla. Cover and refrigerate until shortly before serving. (Can be made 1 day ahead.)
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Banana Cream Dessert Sauce is from the Cook'n in Mexico collection. Click here to get this CD or download the recipes right now!
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