Dessert Á La Salvador Dalí

Rating: 2.18 / 5.00 (11 Votes)

Total time: 30 min

Servings: 1.0 (servings)

For the banana dessert:

For the spinach:


Not enough to be a cook

Beat Wüthrich’s original sound bite:

Once he wanted to be Napoleon, then a cook. Yes, cook, Salvador Dali, the great master of surrealism, said that as a little boy. It was his dream to become a cook, and – simply put – his soft clocks in his world-famous paintings also look as if they were made of very ripe Camenbert. Which has nothing to do with cooking. Because cheese is cheese, whether it is ripe or not.

A dessert like Dali would have liked – here slightly modified so that it is enough for four people, fits wonderfully into the winter season.

For the dessert á la Salvador Dalí, melt fifty grams of butter in a fireproof dish. Remove the peel from four bananas and cut them in half lengthwise, then place or layer them in the buttered mold, sprinkle with the juice of two limes (if you don’t like limes, use lemons), add five tablespoons of good rum and three tablespoons of cane sugar, with a small handful of almond slivers. Place in the oven heated to 200 degrees for about a quarter of an hour.

If you like, while baking, baste the bananas with the resulting sauce.

Sauté the spinach in olive oil and mix with the raisins and pine nuts. Season with salt and pepper.

Serve the dessert á la Salvador Dalín still hot.

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