# Banana Parfait

Recipe yields 12 portions 

### Ingredients
 * 700 milliliters pâte à bombe
 * 500 milliliters French meringue
 * 300 milliliters double cream
 * 3 pieces very ripe bananas, mashed to a purée
 * 2 tablespoons crème de banane
 * 2 tablespoons white rum

### Directions

Whisk together the pâte à bombe and french meringue; lightly whip the double cream to the same consistency as this mixture, then whisk together.  Finally, whisk in the babana purée and liqueur.  Pour or pipe into ramekins, a long loaf tin or freezer container, and freeze until firm.

About 30 minutes before serving, transfer from the freezer to a refrigerator.  Serve each piece with a portion of Bitter Chocolate Sorbet.

### Meta
author: Gordon Ramsay "Passion for Flavour"

tags: Ice Creams and Sorbets