13 April 2011: Piesang-, rum- en pannekoekflambé

Banana flambe ingredients

Dié resep is maklik genoeg om voor jour gaste te maak so probeer dit gerus as ©° indrukwekkende nagereg vir jou volgende onthaal.

(Bedien 4)

1 e ongesoute botter
1 e strooisuiker
2 piesangs, geskil en opgekap
½ k rum
6-8 pannekoeke

Smelt die botter in ©° pan, voeg die suiker en piesangs by en kook tot gekaramelliseer. Voeg die rum by en steek dit aan die brand*. As die alkohol weggebrand is, sal die vlamme doodgaan. Pak die pannekoeke in die sous, of gooi die sous oor die pannekoeke en bedien met room of roomys.

*Hou jou gesig en klere uit die pad van die vlamme! 

Banana, rum pancake flambé
… or crêpes à la Reuben is chef guru, Reuben Riffel’s favourite flambé dish. This recipe is easy enough to prepare in front of your guests so try it at your next dinner party for an impressive dessert.

(Serves 4)

1 T unsalted butter
1 T castor sugar
2 bananas, peeled and chopped
½ c rum
6-8 pancakes

Start by melting the butter in a pan. Add the sugar and banana and cook until caramelized. Add the rum and set alight*. The flames will subside when the alcohol has burnt away. Pour the sauce over the warmed pancakes or arrange the pancakes in the sauce. Serve with cream or ice cream. 

*Don’t let your face come too close to the pan when flambéeing and also make sure you clothes aren’t near to the flames.

Skink likeur oor piesangs in pan
Reuben Riffel flambe piesangs vir nagereg
Flambe piesangs oor pannekoek
Reuben Riffel demonstrates flambe
   

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