Cream
4 eggs
1 tablespoon of vanilla
2 tablespoons of cornstarch
1 liter of milk
Caramel Sauce
1 1/2 cups of sugar
2 cups of water
2 sticks of cinnamon
1 small cup of brandy
Raspings of lime and orange to taste
Base
4 banana slices
4 tablespoons of caramel sauce
1 teaspoon of ground cinnamon
Suspense
5 egg whites
10 tablespoons of sugar
Raspings of lime to taste
Cream
4 eggs
1 tablespoon of vanilla
2 tablespoons of cornstarch
1 liter of milk
Caramel Sauce
1 1/2 cups of sugar
2 cups of water
2 sticks of cinnamon
1 small cup of brandy
Raspings of lime and orange to taste
Base
4 banana slices
4 tablespoons of caramel sauce
1 teaspoon of ground cinnamon
Suspense
5 egg whites
10 tablespoons of sugar
Raspings of lime to taste
Make the cream: beat all ingredients in a blender and heat it gently over low heat until thick
Stir constantly until the desired consistency is reached. Reserve
Caramel Sauce: cook the sugar mixed with half the water, cinnamon, and raspings of lime and orange over low heat
When it starts to caramelize, add the brandy and the remaining water and cook until thick. Reserve
Prepare the base: warm the caramel sauce and place a banana slice
Cook without stirring until the bananas start to break down
Remove from heat and dust with cinnamon
Spread the banana slices in individual serving dishes
Top with warm cream and reserve
Make the suspense: beat egg whites in a blender for 30 seconds
Add sugar gradually and beat until stiff peaks form
Spread the suspense over the cream and dust with lime raspings
Serve chilled.
