INGREDIENTS:
- 8 sliced bananas
- 2 tablespoons brandy
- 3 tablespoons of sugar
Chocolate Cream:
- 1 and a half cup (tea) of Liquid NINHO Forti+ Whole Milk
- 2 tablespoons corn starch
- 4 spoons (soup) of Chocolate Powder NESTLE DOIS FRADES
- 4 tablespoons of sugar
- 1 can of Nestle Cream Milk
Sigh:
- 3 whites
- 1 and a half cup (tea) of sugar
PREPARATION MODE:
In a large skillet, place half the banana slices, 1 tablespoon brandy and 1 and a half tablespoons of sugar. Let them cook lightly. Remove them from the skillet, repeat the process with the remaining bananas and set them aside.
Chocolate Cream:
In a saucepan, mix the milk, cornstarch, powdered chocolate and sugar and bring to a low boil, stirring constantly until thickened. Remove from the heat, add the cream, mix well and set aside.
Sigh:
In a mixer, beat the egg whites until stiff. Whisking constantly, gradually add the sifted sugar until you get a firm sigh. Reserve. In a medium refractory container (20 x 30 cm) greased with butter, place a layer of bananas, the chocolate cream, another layer of bananas and cover with the meringue.
Take to medium oven (180°C), preheated, for about 20 minutes or until the meringue is slightly golden. Serve it hot.
TIP:
– If desired, add half a cup (tea) of crushed walnuts to the meringue.
INGREDIENTS:
- 8 sliced bananas
- 2 tablespoons brandy
- 3 tablespoons of sugar
Chocolate Cream:
- 1 and a half cup (tea) of Liquid NINHO Forti+ Whole Milk
- 2 tablespoons corn starch
- 4 spoons (soup) of Chocolate Powder NESTLE DOIS FRADES
- 4 tablespoons of sugar
- 1 can of Nestle Cream Milk
Sigh:
- 3 whites
- 1 and a half cup (tea) of sugar
PREPARATION MODE:
In a large skillet, place half the banana slices, 1 tablespoon brandy and 1 and a half tablespoons of sugar. Let them cook lightly. Remove them from the skillet, repeat the process with the remaining bananas and set them aside.
Chocolate Cream:
In a saucepan, mix the milk, cornstarch, powdered chocolate and sugar and bring to a low boil, stirring constantly until thickened. Remove from the heat, add the cream, mix well and set aside.
Sigh:
In a mixer, beat the egg whites until stiff. Whisking constantly, gradually add the sifted sugar until you get a firm sigh. Reserve. In a medium refractory container (20 x 30 cm) greased with butter, place a layer of bananas, the chocolate cream, another layer of bananas and cover with the meringue.
Take to medium oven (180°C), preheated, for about 20 minutes or until the meringue is slightly golden. Serve it hot.
TIP:
– If desired, add half a cup (tea) of crushed walnuts to the meringue.
