803 B
803 B
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