This challenging yet sumptuous dessert parfait recipe from Robert Thompson combines banana, caramel and peanuts for a fantastic, decadent treat. You can buy tangy kalamansi purée from specialist suppliers online, or use another tart citrus fruit as a substitute.

Browse our collection of banana recipes for more dishes using this ingredient.

For the parfait, put the bananas into the freezer until frozen, then peel and purée in a blender. Cut 8 pieces of acetate to fit inside the pipe moulds ensuring they have an overlap
Melt the chocolate in a heatproof bowl over a pan of barely simmering water, then spread the acetate bands with melted milk chocolate and then carefully place in the moulds with the spread side facing inwards. Allow to set in a cool place
Whisk the 280ml of double cream until it forms soft peaks and leave aside for a moment. Soak the gelatine in cold water
Whisk the one whole egg and three egg yolks, glucose and caster sugar together over a bain-marie until thick, add the puréed banana and soaked gelatine and then continue whisking off the heat until cold. Fold in the whipped cream as well as the caramel pieces, then carefully spoon into moulds lined with milk chocolate. Freeze until firm
For the ice cream, bring the milk and cream to the boil and then remove from heat, adding the toasted peanuts. Allow to infuse for 1 hour before straining the mixture through a fine sieve
Reheat the infused milk and cream until scalding but not burnt. Meanwhile, whisk two egg yolks and sugar until thick. Add the scalding milk and cream to the egg and sugar mix whilst still whisking, return to a clean pan on a low heat and cook to a temperature of 84˚C. When 84˚C, strain immediately and cool, before churning in an ice cream machine
To serve, de-mould the parfaits, carefully removing the acetate. Serve with the kalamansi purée pulled across the plate and a quenelle of the peanut ice cream
Quenelling ice cream
To quenelle the ice cream, hold a spoon with the rounded bottom up. Place the far edge of the spoon into the ice cream with the near edge close to the surface but not touching it. Drag the spoon towards you, twisting your wrist up. The ice cream should curl up with the shape of the spoon and fold into an egg shape
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Peanut ice cream

  • 250ml of milk
  • 75ml of double cream
  • 65g of caster sugar
  • 2 egg yolks
  • 50g of toasted peanuts, crushed

To plate

  • kalamansi purée


  1. Blender
  2. Thermometer
  3. Ice cream maker
  4. Bain marie
  5. Fine sieve
  6. Acetate bands
  7. Pipe moulds

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This parfait recipe from esteemed chef Robert Thompson proves there is nothing more luxurious than a pairing of banana and caramel