Actions speak louder…
Cambridge’s acclaimed Restaurant Alimentum won the 2009 RSPCA Good Business Award in the independent restaurant category and the Innovation award in 2008, for their commitment to higher animal welfare in running their business.
“In business as in life, actions speak louder than words,” they say. “Which is why we take pride in turning our ethical values and vision into real world practices. We do more than pay lip service to these principles – we live them out.”
And the judges agreed, describing them as a beacon for animal welfare.
A light, free-range egg-dominated banana bonanza straight from the Restaurant Alimentum kitchen
Serves 4, prep/cook time 15 mins, freeze for 3-4 hours
5 free-range egg yolks
110g of sugar
3 egg whites
150g of caster sugar
2 bananas (pureed)
200ml of double cream (semi-whipped)
Boil the 110g of sugar and water to 110°C and pour onto the egg yolks, while constantly whipping them until the mixture has doubled in volume. Place to one side.
Whisk the egg whites adding the sugar in three quantities until stiff peaks are achieved.
Fold the egg yolk and egg white mixes together, then fold in the pureed bananas and the whipped cream.
Freeze in a shallow container lined with cling film or grease proof paper for 3 to 4 hours and then slice into pieces and serve.
Restaurant Alimentum serve their banana parfait with mojito sorbet and lime.
Find out more
Learn more about this ethical eatery by visiting www.restaurantalimentum.co.uk