A deliciously elegant dessert, Wry Banana Fluff is so named because, when it is cooked, it is folded in half allowing the ‘fluff to ooze around the open edge.
4 oz. castor sugar
4 egg yolks
4 egg whites, stiffly beaten
1 tablespoon butter
2 bananas, peeled and sliced
2 fl. oz. brandy
1 teaspoon icing sugar
Place the sugar and egg yolks in a medium-sized mixing bowl. Using a wire whisk or rotary beater, beat the mixture until it is smooth. Using a metal spoon, gently fold in the egg whites.
In a medium-sized omelet pan, melt the butter over low heat. Remove the pan from the heat and turn the pan slowly to ensure that the melted butter coats the bottom and the sides.
Pour the egg mixture into the pan, return the pan to the heat and leave the mixture to cook for 8 to 10 minutes, without stirring.
Meanwhile, place the bananas and brandy in the jar of an electric blender and blend for 30 seconds or until the mixture forms a smooth puree. Alternatively, place the bananas in a fine wire strainer held over a small mixing bowl. Using the back of a wooden spoon, rub the bananas through the strainer. Stir the brandy into the banana puree.
Spoon the puree into the centre of the egg mixture. Remove the pan from the heat. Run a palette knife or spatula under one edge. Hold the pan over a heated serving dish and carefully slide the mixture on to the dish.
Sift the icing sugar over the top and serve immediately.