Ingredients
- 2 Tbsp. butter
- 1/4 cup sugar
- 2 egg yolks
- 3/4 cup banana puree
- Juice of 1 lemon
- 1 oz. bitter chocolate
- 1 tsp. cornstarch
- 1/4 cup ground roasted almonds
- For meringue:
- 2 egg whites
- 2 Tbsp. sugar
- Garnish:
- Roasted pineapple (see note)
- Chocolate wafers
- Strawberry quarters
- 4 small or 1 large spring form mold
Directions
- Cream the butter with the sugar. Add the egg yolks, banana puree, and lemon juice. Melt the chocolate in a double-boiler. Add this to the banana mixture, together with the cornstarch and ground roasted almonds. Beat the egg whites until thick. Fold in the sugar and continue beating until stiff. Fold the egg whites lightly into the chocolate banana mixture. Butter the spring mold(s) lightly and coat sparingly with sugar. Pour prepared mixture into molds until about 3/4 full. Bake for 12 minutes at 425 degrees in a Bain Marie (double boiler) in the oven. Serve with roasted pineapple, chocolate wafers and strawberry quarters.