Learn how to make this delicious Portuguese serradura pudding from Fat Rice’s Abraham Conlon.
1532 per serving
- 8 ounces Indonesian palm sugar
- 1 cup cashew, toasted
- Zest of a lime
- 7 tea biscuits
- 2 toasted chilies
- 4 ounces condensed milk
- 17 ounces heavy cream
Caramelize palm sugar in pan for 5mins stirring every so often. Add 4-5oz heavy cream & bring to a boil, smashing out any lumps along the way. Once it all comes together, add a few chilies. Bring back to a boil & then remove from heat. Set aside in a bowl.
In a blender, add toasted cashews and tea biscuits. Blend together until smooth and crumbly like sawdust. Remove from blender & set aside in a bowl.
In the stand mixer, add 12oz of heavy whipping cream. Start mixing on low gradually increasing the speed until cream is whipped. Add condensed milk & lime zest and then turn mixer back on to blend & incorporate those flavors. Slice a banana into thin pieces and set aside.
To plate, spoon caramel sauce in the bottom of the glass. Add a layer of banana slices & then fill half way with the whipped cream. Add a little more caramel & bananas. Add a spoon of crumb topping and one more spoon of caramel. Fill the rest of the way with a whipped topping & finish off with crumb topping.