Sisserou rum and coconut cream liqueur is not only amazing as a drink but also when used in the following recipes:
Sisserou & Roast Banana Parfait
- 150g / 5oz sugar
- 50ml / 3 1/2 tbsp Sisserou
- 3 Sliced bananas
- 45ml / 3 tbsp water
- Cook until golden in a thick-bottomed pan.
- Add bananas and Sisserou.
- Blitz and chill.
- Step 2
- 8 egg yolks
- 100g / 3oz sugar
- 30ml / 2 tbsp water
- 300ml / 1/2 pint cream
- Whisk egg yolks until pale.
- Cook sugar and water to a soft ball.
- Add this to whisked eggs.
- Keep whisking until cool.
- Fold in chilled banana mixture.
- Whip cream to a soft peak and add.
- Freeze in moulds or a terrine dish.
- 175g / 6oz good quality chocolate
- 1 tsp instant coffee dissolved in a little hot water
- 1 tbsp Sisserou
- 4 eggs, separated
- A little cocoa powder for decoration
- Melt the chocolate over the pan of boiling water (or in the microwave on defrost setting). Leave to cool slightly.
- Beat the egg yolks together and add to the cooled chocolate.
- Combine until smooth.
- Stir in the Sisserou and the coffee.
- Whisk the egg whites until stiff and gently fold into the chocolate mix.
- Pour into 6 small expresso cups.
- Chill in the fridge until set.
- Sprinkle with cocoa powder before serving and decorate with chocolate covered coffee beans.
Steamed Banana & Sisserou Pudding
- 150g / 5oz banana cake ( or ginger cake ) crumbled
- 200 ml / 7fl oz double cream
- 15ml /1 tbsp Sisserou
- 2 large eggs
- 1 small banana cut in to small pieces
- 150ml /4 x 5fl oz pudding moulds or ramekins
- To prepare pudding moulds – grease lightly and place a disk of grease-proof paper in the bottom of each mould.
- In a large mixing bowl beat the eggs then gently mix in the remaining ingredients.
- Pour mixture into the prepared pudding moulds.
- Cover each mould loosely with cling film, and secure with an elastic band.
- Steam puddings for approximately 20 minutes or until firm on top.
Sisserou & Lime Cheesecake
- 175g / 6oz chocolate digestive biscuits, crushed
- 75g / 3oz melted butter
- 225g / 8oz low fat soft cheese
- 150 ml / 5fl oz coconut cream
- 45ml / 3tbsp Sisserou
- 200g / 8 oz caster sugar
- 2 eggs, separated
- juice of 2 limes and grated zest of one lime
- 4 leaves gelatine
- 150 ml / 5fl oz water
- Grease and line the bottom of an 8 inch spring-release cake tin.
- Melt the butter and stir in the crushed biscuits.
- Press the biscuit mixture into bottom of cake tin and place in fridge to cool and set.
- Soak gelatine leaves in the water for a few minutes, then place over pan of simmering water until dissolved. Put to one side to cool.
- Beat together coconut cream, cheese, sugar, lime juice, Sisserou, lime zest and gelatine until smooth.
- Whisk egg whites until stiff and fold into the cream mixture. Pour mixture onto base and leave to chill for several hours until set.
- Before serving decorate with grated chocolate or toasted coconut flakes.
The coffee is made just like an Irish coffee – a couple of teaspoons of Demerara sugar in the bottom, add a good plug of Sisserou, put a teaspoon into the glass and top up with hot, fresh coffee. Finish with a dollop of whipped cream and toasted coconut!