Thick Bananas Foster Shake
The recipe Thick Bananas Foster Shake could satisfy your Creole craving in approximately 23 minutes. This recipe makes 4 servings with 822 calories, 6g of protein, and 47g of fat each. This recipe covers 9% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free diet. Not a lot of people really liked this beverage. If you have sugar, butter, heavy cream, and a few other ingredients on hand, you can make it.
Instructions
Melt sugar in a small saucepot on medium heat. When sugar has melted to an amber color, add butter, stirring until melted.
Remove from heat and slowly stir in cream being careful not to splatter.
Pour half the caramel into a bowl and set aside. Fold bananas into remaining caramel in saucepot and return to medium-high heat. Stir to combine and cook until tender, about 2 minutes. Set aside and let cool slightly.
Add ice cream, banana-caramel mixture, banana liqueur and rum to a blender and blitz until smooth.
Drizzle remaining caramel down the sides of glass goblets.
Recommended wine: Albarino, Rose Wine, Sauvignon Blanc
Cajun works really well with Albarino, rosé Wine, and Sauvignon Blanc. These low-tannin, lower alcohol wines will complement the heat in spicy cajun dishes, instead of making your mouth burn more. The Atlantis Albarino with a 4.9 out of 5 star rating seems like a good match. It costs about 14 dollars per bottle.
Atlantis Albarino
Elegant lemon-yellow color, clean and glossy. It is a very intense wine on the nose with persistent quality aromas, recalling green apple and tropical fruit, such as pineapple. On the palate, it is long and persistent with a perfect acidity that matches its body, making it a very pleasant wine full of sensations. This delightfully crisp and refreshing wine is hand harvested in small plastic boxes. The grapes are selected and pressed. Once the must is obtained, an alcoholic fermentation process begins, which is carried out in stainless-steel vats at a temperature of 64 degrees Fahrenheit. Following the fermentation period, a racking is performed to separate the lees; it subsequently undergoes a cold stabilization, it is filtered and then finally bottled.