Recipe - Heres One I Made Earlier Pt 2

See part 1

Preheat oven to 220c/Gas 7.

1 Melt the butter in a shallow pan; add the bananas, citrus juices and
sugar and cook until caramelised. Put the banana slices and caramel sauce
in a gratin dish.

2 Fold the cream into the custard and spoon over the bananas. Whisk the egg
whites until foamy and thickened. Whisk, gradually adding the sugar. When
all the sugar has been added spoon the mix onto the custard. Transfer to
the oven for 5min or until golden brown.

Converted by MC_Buster.

NOTES : Chef Antony Worrall Thompson with Alan Titchmarsh

Recipe by: Celebrity Ready Steady Cook

Converted by MM_Buster v2.0l.