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Beer Batter Bananas
with Chimay Sabayon
Makes 4 Servings
Ingredients
* FOR THE BEER BATTER BANANAS:
*1 cup flour
*1/4 cup sugar
*1/2 teaspoon salt
*1 teaspoon baking powder
*1/8 teaspoon allspice
*2 egg whites
*1/2 cup medium dark beer, such as Chimay Red
*Panko bread crumbs
*3-4 bananas
*Honey for drizzling
* FOR THE CHIMAY SABAYON:
*2 egg yolks
*2 ounces Chimay Red dark beer
*2 tablespoons sugar
*1/8 teaspoon nutmeg, freshly grated
Instructions
1Whisk together flour, sugar, salt, baking powder and allspice.
2Separately, whip egg whites to soft foam. Fold beer and egg whites together with dry ingredients; mix to combine.
3Put panko crumbs in shallow dish. Cut bananas in diagonal slices about 3/8" thick. Dip banana into batter, then into crumbs. Deep fry in 375F degree oil until golden brown on both sides. Remove to paper towels and drizzle with honey. Serve immediately with Chimay Sabayon.
4To prepare the Chimay Sabayon, whisk together all ingredients in a metal bowl and whip over a pot of simmering water until light and thick.
Source
Recipe courtesy of Executive Pastry Chef Martin Howard, Brasserie 8 1/2, New York, NY