John Myers
Banana Semolina Flammerie with Banana Caramel Sauce
The perfect banana semolina flammerie with banana caramel sauce recipe with a picture and simple step-by-step instructions.
- 500 ml Milk
- 100 gr Soft wheat semolina 3
- 3 sheet Gelatin light
- 200 ml Cream
- 100 gr Sugar
- Zest of one lemon
- 50 gr Sugar, brown
- 200 ml Cream
- 3 piece Bananas
- Bring the milk with the lemon zest and the sugar to the boil, stir in the semolina and briefly bring to the boil while stirring. Remove the semolina from the hot plate. Dissolve the gelatine and add to the semolina. Then wait until the mass is only lukewarm. Now the now stiff whipped cream
- Stir in. Pour this mixture into dessert rings or casserole dishes and place in the refrigerator until the mixture has cooled down completely.
- Heat some butter in a pan, then melt 50 grams of brown sugar and let it brown slightly. Deglaze with the cream and let everything simmer for about 10 minutes. Cut the bananas into slices and place them on top of the finished tart like a roof tile. Sprinkle with brown sugar and caramelize with the kitchen bunsen burner.
- Arrange on a plate with the sauce and serve.
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