recipes comes from Dancer
and Graphic artist Martin James. Martin, who originally
comes from New Zealand, is now living with his
wife and children in Copenhagen as he is currently
principal Dancer with The Royal Danish Ballet.
You will be able to find out more about Martin
when his Biography page is published.
so gifted it seems unfair that Martin should also
be talented in the kitchen as well but he has
agreed to share some of his recipes with us which
is great news.
cool and refreshing, this dessert is an easy one
to prepare for a Summer dinner. The Rhubarb should
be young as it has a better colour and a sharper
rhubarb, washed and cut into 1 inch pieces
8oz (1 cup) sugar
2 fl.oz (1/4 cup) water
2 bananas, mashed
8 fl.oz double cream (1 cup heavy cream)
2 egg whites
a medium sized saucepan, simmer the rhubarb,
sugar and water over moderate heat, stirring
ocassionally, for 15 minutes, or until the rhubarb
pan from heat. Drain the rhubarb and transfer
it to a large mixing bowl. Discard the juice.
Set the rhubarb aside to cool.
it is cool, stir in the mashed bananas and the
double (heavy cream).
a small mixing bowl, beat the egg whites with
a wire whisk or rotary beater until they form
a metal spoon, fold the egg whites into the
rhubarb mixture. Spoon the mixture into a decorative
medium-sized serving dish and place the dish
in the refrigerator.
to chill for at least 4 hours before serving.