Star-Bulletin Features

Wednesday, December 19, 2001



Hawaii's Kitchen

Apple bananas wax elegant

Dishes prepared by J.J. Luangkhot of JJ French Pastry on "Hawaii's Kitchen" Sunday. The show airs at 5:30 p.m. Sundays.

Chocolate Banana Confit

1/4 cup butter
4 apple bananas, in small slices
3/4 cup sugar, divided use
1 teaspoon rum
1 banana, sliced, for puréeing
1/4 cup milk
2 egg whites
8 ounces heavy whipping cream
1/4 sheet of chocolate cake or pound cake

Caramelize butter until golden brown. Add slices of apple banana, cook until soft. Add 1 tablespoon sugar and rum and let cool.

Purée the other banana and the milk in a blender.

Whip egg whites and remaining sugar to a foam, to make a meringue. Add puréed bananas and create a mousse. Whip and fold in heavy cream.

Cut cake as you like, top with apple banana slices in the caramelized butter, then the mousse. Decorate with fresh bananas.

Lemon Honey Bee

1 cup unsalted butter
4 ounces (1 scant cup) powdered sugar
Honey (about 2-1/4 tablespoons)
2 tablespoons lemon juice
1/4 sheet white or sponge cake

Blend butter with sugar, honey and lemon juice until creamy. Spread evenly over cake. Roll up and place in refrigerator about 30 minutes. Remove and cut into fancy pieces.

Nutritional information unavailable.

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