Banana Balanced Chico Recipe
The balanced chico is a typical dessert from Rio Grande do Sul. And currently, with the banoffee fashion, we can say that this balanced banana chico recipe is a kind of gaucho banoffee.
The preparation of this sweet involves several steps, after all, there are several layers of flavor that make up this delicious frozen dessert. But, even though it's a little bit of work, I guarantee you it's worth going to the kitchen! Follow the steps below and prepare this delicious banana that will make everyone's mouth water!
Ingredients for making balanced banana Chico:
6 runt bananas
1 lemon broth
1 cup of sugar (160 grams)
½ cup of hot water
1 liter of milk
1 can of condensed milk
1 tablespoon of cornstarch (cornstarch)
6 egg whites
⅓ cup of sugar
How to make Chico Balanced Banana:
Start by preparing the caramel sauce for the first layer of this dessert, which will be caramel banana: in a pan, add the sugar and hot water.
Bring the pan to medium heat and simmer until it turns to a caramel consistency to your liking.
Tip: The longer the syrup boils, the darker and with an intense caramel taste it will stay. Avoid stirring during this time, so that the syrup doesn't crystallize, and don't let it darken too much so that the syrup doesn't get bitter or hard.
Spread the syrup on the platter where you are going to serve this balanced chico dessert and reserve outside the jam.
Peel the bananas, cut into slices and sprinkle the lemon broth over them.
Tip: Lemon prevents bananas from darkening and gives them more flavor, so don't forget to use them.
Transfer the bananas to the serving dish, covering with the caramel sauce. Reserve outside the Refrigerator.
Tip: If desired, you can sprinkle powdered cinnamon on the bananas.
To prepare the white cream, dilute the cornstarch in cold milk or at room temperature and depend on a pan together with the yolks and condensed milk.
Tip: If you like, you can flavor this white cream with lemon zest or 1 teaspoon of vanilla essence.
Cook over medium heat and stir constantly until thickened and creamy, in a soft brigadeiro point.
Remove this cream from the fire and spread it over the bananas in the serving dish. Reserve at room temperature or in the refrigerator.
Finally, beat the egg whites in snow and gradually add the sugar, continuing to beat until peaks form (like a meringue). This will take around 10 minutes, using an electric mixer, and it is important that the mixture is very firm especially if you want to brown this dessert in the oven right away.
Tip: To make it easier to beat egg whites in snow, make sure they are very cold and limit 1 pinch of salt or a few drops of lemon juice.
Transfer this meringue to the platter and, if desired, take it to brown in a preheated oven at 180ºC for about 5 minutes. Set aside, cool and store in refrigerator for at least 30 minutes before serving.
Did you like this recipe for balanced chico from Rio Grande do Sul? Then see more options for desserts with banana in diariodacozinheiraamadora and here at TudoReceitas:
Frozen banana ice cream fit
chinese caramel banana
Northeastern banana hat
If you liked the balanced banana Chico recipe, we suggest you enter our Banana Recipes category. You can also visit a list of the best Brazilian recipes. You may be interested to read about the liver and eggs blogpost/ chestnut cookies recipe/ strawberry cheesecake slice recipe/ golden honey recipe/ Moroccan lentil salad recipe.