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Banana parfait
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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."
First published in 2015
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Ingredients
Metric
Imperial
Banana parfait
- 250g of banana purée
- 112g of sugar
- 75ml of water
- 185ml of double cream
- 1 vanilla pod, seeds scraped
- 4 egg yolks
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
- 1/2 lime, zested and juiced
- 125ml of double cream
- 50g of sugar
SAVE RECIPE
Method
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
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
First published in 2015
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