Frozen banana & praline parfait

Name: Frozen banana & praline parfait
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 8
Cuisine: Global
Ingredients: 200 grams caster sugar; 100 grams whole blanched hazelnuts; 1 serving sunflower oil, for greasing; 2 ripe bananas (the skin should be very spotty, but not bruised or black); 2 teaspoons lemon juice; 300 milliliters double cream; 2 egg whites; 100 grams caster sugar; 4 ripe but firm bananas

Frozen banana & praline parfait requires around 40 minutes from start to finish. For 62 cents per serving, you get a dessert that serves 8. Watching your figure? This gluten free and lacto ovo vegetarian recipe has 500 calories, 4g of protein, and 24g of fat per serving. This recipe from BBC Good Food requires caster sugar, double cream, but bananas, and lemon juice.

Instructions

To make the praline, put the sugar into a heavy-based pan with 3 tbsp water.

Ingredients you will need

Pralines

Sugar

Water

Equipment you will use

Frying Pan

Place over a low heat until the sugar has dissolved and is clear. Don't stir, or it will crystallise. Increase the heat and bubble to a dark caramel (see video technique), about 5 mins.

Ingredients you will need

Caramel

Sugar

Remove from the heat, stir through the nuts, then tip onto a lightly greased non-stick baking tray.

Ingredients you will need

Nuts

Equipment you will use

Baking Pan

Spread to level and leave to cool. Be careful as the tray will get very hot.

Ingredients you will need

Spread

When the praline is cold and brittle, break it into pieces. Then, using the end of a rolling pin, smash it up until fairly well crushed. If this is proving hard work, tip into a food processor and pulse until its the texture of coarse breadcrumbs.

Ingredients you will need

Coarse Breadcrumbs

Pralines

Equipment you will use

Food Processor

Rolling Pin

Line a 1.2-litre loaf tin with a strip of baking parchment (this size tin gives a neat shape, but you can set the parfait in any shaped tin, or individual pudding basins or ramekins). In a bowl, mash the bananas with half the lemon juice until you have a rough pure, then set aside.

Ingredients you will need

Lemon Juice

Banana

Equipment you will use

Ramekin

Bowl

Put the cream into a bowl and whip until it holds its shape but is still a little soft. In another very clean bowl and using a very clean electric whisk, beat the egg whites with a squeeze more lemon juice until stiff. Slowly add the sugar until you have a stiff, shiny meringue.

Ingredients you will need

Lemon Juice

Egg Whites

Cream

Sugar

Equipment you will use

Whisk

Bowl

Gently fold the whipped cream and meringue together, then add the banana and most of the praline, leaving about 4 tbsp to serve. Spoon into the loaf tin, smooth the top and freeze until firm, preferably overnight.

Ingredients you will need

Whipped Cream

Pralines

Banana

To serve, remove the parfait from the freezer 10 mins before serving and leave in the fridge to soften slightly. Meanwhile, slice the bananas on a slant, allowing 3 slices for each serving.

Ingredients you will need

Banana

Lay the slices on a baking tray set on a wooden board and scatter heavily with the sugar. Use a blowtorch to caramelise the banana, then set aside. Be very careful as the tray will be extremely hot. If you don't have a blowtorch, place the slices into a hot, dry frying pan and sear the sugar-coated sides until caramelised. Lift and flip them over to a tray.

Ingredients you will need

Banana

Sugar

Equipment you will use

Baking Pan

Blow Torch

To plate up, sprinkle a neat line of praline just off-centre on each plate. Arrange the slices of caramelised banana at opposing angles. Unmould the parfait, then use a warmed knife to neaten the sides and cut into finger-thick slices.

Ingredients you will need

Pralines

Banana

Equipment you will use

Knife

Lay the slice on the opposite side of the plate to the banana and serve straight away.

Ingredients you will need

Banana

Equipment

Ingredients

Servings:

200grams

caster sugar 100grams

whole blanched hazelnuts 1serving

sunflower oil, for greasing 2

ripe bananas (the skin should be very spotty, but not bruised or black)2teaspoons

lemon juice 300milliliters

double cream 2

egg whites 100grams

caster sugar 4

ripe but firm bananas

Recommended wine: Cream Sherry, Moscato Dasti, Port

Cream Sherry, Moscato d'Asti, and Port are great choices for Parfait. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Johnson Estate Cream Sherry with a 5 out of 5 star rating seems like a good match. It costs about 19 dollars per bottle.