Banana Parfait

Michael Caines

Banana Parfait caines-book_copyright-david-griffen-photography-06-408.jpg


lime coulis

2 limes

200ml stock syrup

1 banana

80g round milk chocolate pistoles

80g salted peanuts, lightly toasted

30ml water

100g sugar

6 egg yolks

250g banana purée (shop-bought)

40ml crème de banane

juice of 1 lime

200ml whipped cream




Place the water and sugar into a small saucepan and cook to 120°C. Start to whip the egg yolks with a teaspoon of hot water then pour the cooked sugar slowly onto the whipping yolks and beat until cold. Add the banana purée and blend with the cooked egg yolk, then add the crème de banane and the lime juice. Carefully fold in the cream, then pour into a plastic box and freeze for 12 hours.

Lime zest:

Using a peeler, peel the 2 limes from head to tail. Now take a sharp knife and cut the peel into thin strips (julienne). Place them in a pan of cold water, bring to the boil, then refresh under cold water. Repeat twice more. Now put the peel into a small saucepan and add the stock syrup. Bring to the boil, then simmer until the peel is soft and cooked through.

To serve:

Remove the frozen parfait from the mould. Cut four 25mm slices and place on serving plates, slightly off centre. In a line to the side of the parfait place 5 pieces of diced banana and place 2 more on top of the parfait itself. Now scatter 7 toasted peanuts and some chocolate chips in and around the banana in a line and 3 on top of the parfait. Works well served with lime sorbet.