Bananas Foster Supreme

Ingredients (serves 4):
- 30 ml Absinthe Supreme (60% vol.)
- 30 ml rum (40% vol.)
- 40g raisins
- 60g butter
- 50g brown sugar
- 4 bananas
- ground cinnamon
- 1 L vanilla ice cream
- 30g toasted almond silces


Preparation:
1 - At least an hour before preparation drop raisins in a mixture of Supreme and rum then cover.
2 - Melt the butter in the pan and add the brown sugar to form a creamy paste. Let this mixture caramelize over the heat for about 3 minutes. Add the sliced bananas and cook over medium heat until bananas begin to soften then turn.
3 - Remove from stove, and pour the mixture of Supreme, rum and raisins (preferably warmed) over the bananas. Flambe (ignite using a fireplace match holding away from yourself), basting banana with flaming liquid. Agitate to keep the flame burning, and add a few pinches of "voodoo dust - cinnamon" to the flame. The cinnamon will sparkle orange in the blue flame… it looks really neat.
4 - Put two slices of banana and some syrup on each plate, add some vanilla ice cream and sprinkle toasted almonds on top. Bon appetite!


Supremete or 'La fraîcheur verte'

  Ingredients (serves 4):
- 30 ml Absinthe Supreme
- Approx. 250 ml champagne or Supreme Icon
- 30 ml sweet vermouth
- 12 ice spoons of lemon ice cream

Preparation:
1 - Put lemon ice cream, champagne or Supreme Icon, Absinthe Supreme and vermouth in the electric blander.
2 - Mix it well and serve with a straw

  Chef Supreme in action