That is why Karlos Arguiñano has not hesitated to support and encourage the consumption of Canarian bananas (he always has, but now more than ever), proposing a rich recipe for flambé bananas with ice cream. Recently, Arguiñano also developed another recipe with plantain: the classic Cuban rice and, in addition, he takes the opportunity to teach viewers to distinguish the male plantain and also how to peel it.
Ingredients for 4 people:
4 scoops of vanilla ice cream
4 strips of orange peel
2 tablespoons sugar
50 ml brandy
Put the butter to heat in a frying pan. Peel the bananas, each one into 3 pieces and add them to the pan. Sprinkle them with the sugar, add the orange strips (cut into fine julienne strips) and cook them for 8-10 minutes until golden brown.
Pour the brandy over the bananas and flambé them.
Serve 1 scoop of ice cream and 1 banana on each plate. Sauce and as a final touch garnish the whole with some mint leaves.
When you are going to flambé some food it is important that the kitchen hood is turned off and also that you have a lid on hand, in case the flame should rise too high.