Rolls on my kitchen scale
Yesterday I thought it would be the end of Augusts’ recipes.
I’ve washed so well (“extensively well”) my scale that it started to hallucinate with very strange reads… I even thought to write them down as a secret revelation of some lost recipe, but between ounces and grams at full speed I thought it was better to take it to an exorcism and I’ve put the hairdryer in action.
Without any visible results and with my blown budget I couldn’t afford another till next month…
Early this morning it was alive… and with an enormous happiness and a soft kiss we’re back to hard work!
Banana rolls with mango custard
8 rolls (12 cms diameter):
60 g sugar
12 g butter
300 g cream
200 g milk
5 egg yolks
100 g sugar
175 g mango pulp, sieved
To the custard:
In a bowl mix egg yolks, sugar and enough milk to combine all the ingredients.
Bring the remaining milk and cream to boil and pour over the egg yolks mixture stirring constantly.
Sieve and bring to low heat (without boiling) to cook the egg yolks and the custard stays at the back of a spoon.
Remove from heat and add the pulp.
Prepare a caramel with the sugar and butter.
Sauté sliced banana.
Add rum to flambé.
Remove from heat.
With a spoon place the banana on a corner end of the brick pastry. Fold bottom brick pastry over filling, fold in sides, brush the end part with a thick mixture of water and flour and roll over to enclose its contents.
Deep-fry until crisp and golden.
Serve hot with cold custard.
To make this small rolls I’ve cutted 12 cms circles of brick pastry.
I’ve sprinkled the custard with some mango pulp.