Friday, October 2, 2009

Banana Whip

Do you have any mushy bananas laying around? Gotta couple of egg whites? Sugar? A bit of lemon or lime or orange juice?

If you answered yes, then you can make this RIGHT NOW!

Has anyone noticed just how simple and easy South Pacific cuisine is? Not to say it's not flavourful, but the cooking really let's the fresh food speak for itself.

Oh, here's a tip: you can freeze egg whites. Yup, the next time you are making something like hollandaise sauce and you are wondering what to do with the leftover egg whites just chuck em in the freezer for later use. Just make sure you put them in a container first, ahem.

This comes from Papua New Guinea, as does a great banana jam recipe I have (next time).

Banana Whip

What you need:
2 egg whites
1/2 cup sugar (I use raw, but feel free to use the refined stuff if you'd like)
4 mushy bananas
2 tbsp of lemon, or lime, or orange juice.

What you do:
Mix the egg whites and sugar together. Get your beaters out and whip it till you've got stiff peaks. Peel and mash the bananas and add to the whipped whites. Carefully mix together. Add the citrus juice and slowly mix again.

There! Done! This is tasty stuff. Add a dollop of this onto the top of pineapple sherbet and you'll be happy.

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