Flambed bananas with rum-caramel sauce.

Jordi Roca’s Banana Flambéwith Syrup-Infused Ladyfingers


The three-star Michelin chef shared his recipe exclusively for Sous-Vide’s online readers.


4 ripe bananas
Vanilla ice cream


¾C sugar
¾C dark rum
½ lemon, zest only
½ orange, zest only

Syrup-Infused Ladyfingers:

C water
¼C sugar
2 ½ t dark rum
2 ⅓ C ladyfingers
1 vanilla pod



  • Sous vide circulator
  • Sous vide pouches
  • Vacuum sealer
  • Zester


Prepping time: 45 minutes / Sous vide cooking time: 20 minutes


4 servings


For the Bananas:

  1. Set circulator to 149°F (65°C). Peel bananas and place in separate sous vide bags.
  2. Add ¼ cup of the rum caramel. Seal, then cook in water bath for 20 minutes.

For the Rum Caramel:

  1. In a frying pan over low heat, heat the sugar until it starts to caramelize. Add the rum and let the alcohol evaporate (skip this step if you’d like to make this dish non-alcoholic).
  2. Remove from heat and add citrus zest. Cool, then strain.

For the Syrup-Infused Ladyfingers:

  1. Prepare a syrup by mixing the water with sugar and a vanilla pod. Bring to a boil, then add the rum and remove from heat. Cool at room temperature.
  2. Scrape the seeds from the vanilla pod and add seeds to the syrup. Soak the ladyfingers with rum syrup.

To Serve:

  1. Place a syrup-soaked ladyfinger in the center of the plate. Cut the banana into two chunks and place beside and on top of the ladyfinger. Pour the lukewarm caramel on top.
  2. Finish with a scoop of vanilla ice cream, then add half a vanilla pod to garnish.
Developed by Jordi Roca, pastry chef at El Celler de Can Roca. Featured in Sous-Vide magazine Fall/Winter 2018.

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