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Banana parfait

Banana parfait

Banana parfait

  • Dessert
  • medium
  • 4
  • 2 hours 30 minutes, plus 12 hours setting time

PT2H30M

PT12H

Why not try?

1
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
2
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
3
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
4
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
5
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
6
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
7
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
8
Just before serving, peel and slice the banana diagonally. Dust the cut side with caster sugar and use a blowtorch to caramelise
  • 1 banana
  • caster sugar for dusting
9
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
  • lime zest

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Ingredients

Metric

Imperial

Banana parfait

Biscuit base

  • 250g of digestive biscuits
  • 125g of butter, melted

Toffee sauce

  • 62g of Demerara sugar
  • 15g of glucose syrup
  • 15g of golden syrup
  • 55g of unsalted butter
  • 85g of whipping cream

Lime cream

To serve

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Banana parfait

 
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