- 4 Bananas
- 1 large Rice paper (round sheet)
- 2 tablespoons Butter
- 120 grams Sugar
- 3 tablespoons Butter
- 4 Egg yolks
- 100 grams Sugar
- 100 milliliters semi-dry White wine
- 100 milliliters Lime juice
- Powdered sugar
- Zest (each of half an orange and lime)
Cut the rice paper into 8 equal pieces, then soak between a damp kitchen towel.
Peel and halve the bananas. Wrap each half in a rice paper triangle. Sauté in the butter until golden brown.
For the sabayon, mix the egg yolks with the sugar in a stainless steel bowl until creamy. Add the wine and lime juice. Place the bowl over a hot water bath and beat until thickened and foamy. Remove from the water bath and beat for one more minute. Drain the wrapped bananas on paper towels, then halve, and place on plates. Pour the sabayon over the bananas, dust with the powdered sugar, and garnish with the zest.