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    Banana Flambé, Jamu Granita

    • Prep Time: +/- One Hour
    • Serves: 2

    -Decadence-

    Banana Flambé, Balinese Brem, vanilla bean gelato, Jamu granita, Kemangi

    Note: If you do not have access to Brem, a dark rum of 80-90 proof will work just fine as a substitute!

    Recipe Archive

    To prepare the Banana Flambee:

    • 2 T.
    • 2 tsp.
    • 150 grams.
    • 1 oz.
    • Melt butter and sugar in frying pan.
    • Add banana pieces, cut side down and sauté over medium heat until browned.
    • Flip bananas over and continue to cook until slightly brown.
    • Remove pan from heat and add Brem liquor.
    • Place back on the stove over high heat and light liquor with long-reach lighter to ignite.
    • With a long spoon, baste the liquor over the bananas until the fire has extinguished.
    • Divide the caramelised bananas into two serving dishes evenly with the sugar syrup.
    • Top with a generous scoop of your favorite vanilla ice cream or gelato.
    • Add the Jamu granita on top.
    • Garnish with Kemangi leaves.

    To prepare the Jamu Granita:

    • 600ml
    • 240ml
    • 65grams
    • 3ml
    • Combine all of the ingredients in a mixing bowl and stir until the sugar has dissolved.
    • Pour into a baking pan and freeze until hard. Approximately 3-4 hours.
    • With a fork “scrape” the ice into rock crystals.
    • Store in the fridge covered until ready to use.
    • Note this recipe yields a lot. Keep in freezer and be creative. It’s a refreshing topping for fresh fruits, yogurt fruit parfaits and smoothie bowls.
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