| INGREDIENTS FOR FRENCH TOAST: |
2 Eggs
1 French Baguette Loaf or
Other French-style Bread Loaf, sliced
1/2 c (1 stick) Unsalted Butter
1/4 t Nutmeg
1 c Half and Half
1 t Cinnamon
1 T Granulated Sugar
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| INGREDIENTS FOR CRISPY PLANTAINS: |
1 Green Plantain
1 qt Peanut Oil (above)
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| INGREDIENTS FOR BANANAS FOSTER SAUCE: |
1/2 lb Unsalted Butter (2 sticks)
2 t Cinnamon
1/2 oz Banana Liquor
2 Bananas, peeled and sliced into thin disks
Confectioner’s Sugar for dusting
2 c Light Brown Sugar
1/2 t Nutmeg
2 oz Light Rum
1 qt Vanilla Bean Ice Cream
4 Mint Sprigs
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| METHOD TO MAKE THE CANDIED WALNUTS: |
| Place a wire rack on a baking sheet.
Place the toasted nuts in a hand-held strainer and
submerse in the boiling water for 30 seconds.
Remove and blot dry on a towel.
Toss in a bowl with the confectioner’s sugar.
Heat the peanut oil in a deep-fryer or deep saucepan until
almost smoking.
Working with one half of the nuts at a time, put the nuts
back in the strainer and lower into the hot oil for 5 seconds;
remove and pour onto the wire rack.
Mix the cinnamon, nutmeg, cayenne, sugar and salt
together and dust over the hot walnuts.
Let cool. Set the oil aside. |
| METHOD TO PREPARE THE PLANTAINS: |
| Peel the plantain and slice lengthwise into thin strips on a
mondoline or V-slicer.
Reheat the peanut oil to 370 degrees.
Drop the plantain slices into the hot oil and fry until they
become crisp and float to the top.
Remove with a slotted spoon or wire skimmer and drain on
paper towels. Set aside until ready to use. |
| METHOD TO PREPARE THE FRENCH TOAST: |
| Place a wire rack on a baking sheet.
Mix the eggs and half and half in a shallow bowl, whisking
slightly to break up the eggs.
Soak the bread slices in the egg mixture.
Melt the butter in a large nonstick sauté pan or skillet over
medium-high heat.
Sauté the soaked bread slices in the butter until deep
golden brown on both sides.
Lift with tongs and place on the wire rack.
Mix the cinnamon, nutmeg and sugar, dust over the bread.
Set aside and keep warm. |
| METHOD TO PREPARE THE SAUCE: |
| Melt the butter, brown sugar, cinnamon and nutmeg in a
small sauté pan or skillet over medium heat.
When bubbling hot, add the liqueur and rum, avert your
face and ignite with a match; shake the pan until the
alcohol is burned off and the flame dies down.
Add the banana slices and toss until coated.
Set aside; keep warm. |
| TO SERVE: |
| Serve one tablespoon sauce in the center of each plate.
Lay two pieces of French toast on top of the sauce.
Form quenelles of the ice cream and place two on top of
the French toast on each plate.
Spoon sauce and bananas over the ice cream and French
toast.
Dust the fried plantains with confectioner’s sugar and
stand in the ice cream.
Garnish each dessert with candied walnuts and a sprig
of mint |
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