Cinnamon & Dark Rum Banana with Sabayon Sauce

Tested Recipe Adapted from Masa

Cinnamon & Dark Rum Banana with Sabayon Sauce

2 nos banana

2 tsp  butter

2 tsp  brown sugar

2 tsp  dark rum

Some   cinnamon powder

Some  pomegranate

Sabayon Sauce:

2 nos egg yolk

20g  sugar

30cc  white wine

Some lemon juice

2 tbsp toasted walnut (chopped)

Preparation Instructions:

1. Preheat oven at 250C.

2. In a large bowl, add in egg yolk and sugar, constantly whisking until slightly turn pale. Add in the white wine and lemon juice. Whisk until well combined. Transfer the bowl to on top of a double boiler on low heat. Continue to whisk constantly until it become like form of mayonnaise. Add in the chopped walnut. Stir well and set aside.

3. Peeled and cut the banana into half. Heat up a pan on low heat with some butter, once the butter melted, pan-fried the banana until color change slightly. Sprinkle with brown sugar on top and continue to fried until the sugar caramelized, add in rum, let it evaporated and turn off the flame.

4. Place the sabayon sauce prepared in step 1 on to a plate and arrange the fried banana prepared in step 2 on top. Bake in preheated oven until the surface turn golden brown. Remove and using a hand held kitchen torch to brown the surface of the sabayon sauce slightly.

5. Garnish with pomegranate and mint. Serve.

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