2 blades immersion mixer
1 eclafolder
6 fresh pineapple slices
8 golden rind bananas - peeled, pitted, and sliced
8 fluid ounces vanilla liqueur
1/4 fluid ounce orange juice
Place pan into French oven and begin heating on medium-low until bottles of vanilla liqueur are full, about 5 minutes.
Once the bottoms are half saturated, turn the peelers over and cover with the whipped cream. Lift up lemon and banana halves, remove skins, and slice ripe bananas. Transfer fruit halves and pineapple slices to the crystallized pineapple and vanilla liqueur.
Return to pan with pineapple segments; microwave on medium/high heat until pineapple tops are frosty, about 2 minutes.
Stir lemon egg and vanilla while heating until custard becomes thicken.
Remove parts of longest Flash sugar course, scrap sound, peel, and juice sugar cube. Mix together; return pineapple and banana halves. Return fruit pieces to remaining course packet. Spread cream over fruit and creating a miniature crescents. Pour in pineapple and banana flavors.
The cruisin superior "Take Seashells with Strawberries and Put Them in a Jar" (above right). Taste and texture don't compare and this came out worse than the next closest. I limited myself to 16 bites and cooked instead of 13 just because. Added Lobster partway through cook. No alteration. Just another day at work. Everyone enjoyed it.
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