With Mardi Gras season just around a few shady, dangerous corners, this chef - Heinrich Franzelbautum - has decided to bless the culinary community with his inspiring rendition of what appears to be a local traditional favorite. By combining the fine aspects of celebratory King Cake with the nightmarish fear of drowning in a sea of scrumptious dairy, this dessert is sure to delight both guests and unwilling captives alike.
- 4 bananas, unpeeled
- 6 cups ice
- 1/4 tsp vanilla
- 3 fresh blackberries
- decorative rock sugar
- 1 miniature baby
- pinch of celery salt
Combine unpeeled bananas, ice, vanilla, and miniature baby in blender. Remove miniature baby prior to blending because that’s just wrong. How could you.
Blend continuously for 45 minutes until mixture is completely liquified and all traces of banana peel have been dissolved (“Puree” setting tends to work best). Add blackberries while still warm.
Gently ladle mixture into six (6) highball glasses and top with decorative sugar and butter mixture. Garnish with baby to taste. Serves four.
May contain traces of beech nuts and other tree nuts