Banana Cigars With Coconut Creme Brulee And Tropical Rum Salsita Recipes

BATIDOS

Steps:

• Combine all ingredients, except ice in the blender and blend until smooth. Add the ice and blend until frothy.

BANANA CIGARS WITH COCONUT CREME BRULEE AND TROPICAL RUM SALSITA

Steps:

• Preheat oven to 325 degrees F.
• To make the banana cigars, puree the bananas with the sugar and spread a circle on a silicone mat, or a piece of parchment paper. Place in the oven and bake until golden brown, about 5 minutes. When ready, roll the circles into a cigar shape.
• For the creme brulee, combine the cream and milk in a pot and bring to a boil. In a separate bowl, combine the egg yolks, sugar, and vanilla. When the milk mixture is ready, temper the egg yolks with the milk. Pour the mixture into a baking dish and place in the oven for 15 minutes. When the creme brulee is cooked, place a small amount into a pastry bag and pipe it into the banana cigars.
• Salsita: In a small bowl, combine the fruits with half of the rum. In a small skillet, melt the butter and sugar, and saute the bananas with the rest of the rum until golden. Combine the bananas with the rest of the fruits.
• To serve, place the salsita and a scoop of brulee in the center of the plate and arrange the banana cigars on top.