Banana parfait in banana bread with crisp banana and caramel
Prep time 20 mins, cook time 120 minsGo Back to Cook Book
Whip cream to ribbon stage, so when you draw a figure eight it holds its shape. Add the mashed bananas, the tip of a teaspoon of vitamin C powder and lemon juice.
Whisk egg whites by hand. When they are peaked add sugar. Mix well and add to cream. Whisk egg yolks and sugar until light and frothy (we say sabayon) then fold together and pour into moulds. Leave overnight in freezer (if you don't have moulds don't worry; pour into a Tupperware container, freeze and then cut into square flat shapes.
If you've used moulds, turn them out and roll into crumbled banana bread. You can use shop bought. I make my own. Then re-freeze until ready.
Next cut the banana lengthways, as thin as you can, and dip into equal parts of water and sugar that has been heated, then cooled. Add vitamin C (from a health shop) and lemon juice. This is a stock syrup and will keep for ages in the fridge. You can use it to moisten cakes or to coat fruit. Just think, crisp apple, crisp pineapple or strawberries! Anyway, just dip the fruit in the syrup then lay on a baking tray in the oven at 90C for around 2-hours You can be sure it will be a talking point.
- 350g semi-whipped cream
- 2 under ripe bananas, mashed
- Tip of a teaspoon of vitamin C powder
- Juice of half a lemon
- 2 egg whites, whipped until they form peaks
- 40g caster sugar
- 2 egg yolks