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Banana Flambé, Jamu Granita

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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