Celebrating the vibrant flavours of the Caribbean, this banana parfait recipe from Dominic Chapman makes a joyful - if slightly naughty - dessert. Commenting on the dish, Chapman says: "The Caribbean community uses loads of tropical fruit which I love. This banana and caramel parfait is something that demonstrates the years of exotic ingredients we have had the pleasure of working with."
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Begin by preparing the biscuit base. Using a rolling pan, smash up the biscuits to form a fine, even crumb. Add the melted butter, mix well and spread evenly across the bottom of each mould. Pat down firmly and allow to set
250g of digestive biscuits
125g of butter, melted
To prepare the parfait, add the sugar and water to a pan and bring to 118°C. Semi-whip the double cream and vanilla seeds until almost at the soft peak stage
112g of sugar
75ml of water
185ml of double cream
1 vanilla pod, seeds scraped
Add the egg yolks to the bowl of an upright electric mixer and whisk on full speed until pale and creamy in appearance. Once the sugar mixture has come up to temperature, gradually pour onto the egg yolks in a steady stream, then keep whisking on full speed until the mixture is cool and has doubled in size
4 egg yolks
Once cool, gently fold in the cream followed by the banana purée. Pour on top of the set biscuit bases, then freeze for at least 12 hours to set
250g of banana purée
To prepare the toffee sauce, add the sugar, glucose syrup, golden syrup and butter to a thick-bottomed pan. Heat gently to 160°C, stirring constantly. Meanwhile, warm the cream in a separate pan until hot but not boiling
62g of Demerara sugar
15g of glucose syrup
15g of golden syrup
55g of unsalted butter
85g of whipping cream
Once the sugar has reached 160°C, slowly and carefully whisk the hot cream into the sugar mixture, stirring continuously until incorporated. Pass and allow to cool - the sauce should be dark and have a good balance between bitter and sweet
For the lime cream, whisk the cream and sugar to soft peaks and finish with the lime zest and juice
125ml of double cream
50g of sugar
1/2 lime, zested and juiced
Just before serving, peel and slice the banana diagonally. Dust the cut side with caster sugar and use a blowtorch to caramelise
caster sugar for dusting
To serve, run a hot knife around the edge of the parfait moulds and turn out onto plates. Warm the toffee sauce in a pan, then drizzle onto each plate. Spoon the cream onto the parfait and finish with a little lime zest, grated chocolate and caramelised banana
chocolate, for grating
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