Frozen Banana & Praline Parfait
Today, we're making a luscious Frozen Banana and Hazelnut Praline Parfait, a delightful treat featuring layers of creamy banana parfait studded with crunchy hazelnut praline. The sweet, caramelized bananas add a deliciously indulgent touch, making this dessert a showstopper for any occasion.
— Constant Cookbook
Ingredients
- 200g caster sugar
- 100g whole blanched hazelnuts
- sunflower oil , for greasing
- 2 ripe bananas (the skin should be very spotty, but not bruised or black)
- 2 tsp lemon juice
- 300ml double cream
- 2 egg whites
- 100g caster sugar
- 4 ripe but firm bananas
- 100g caster sugar
Instructions
- To make the praline, put the sugar into a heavy-based pan with 3 tbsp water. 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. Remove from the heat, stir through the nuts, then tip onto a lightly greased non-stick baking tray. Spread to level and leave to cool. Be careful as the tray will get very hot.
- 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 it’s the texture of coarse breadcrumbs.
- 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 purée, then set aside.
- 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.
- 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.
- 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. 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.
- 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. Lay the slice on the opposite side of the plate to the banana and serve straight away.
Prep Time
PT40M
Yield
Serves 8
Nutrition
- Calories: 442 calories
- Fat Content: 28 grams fat
- Saturated Fat Content: 12 grams saturated fat
- Carbohydrate Content: 47 grams carbohydrates
- Sugar Content: 46 grams sugar
- Fiber Content: 1 grams fiber
- Protein Content: 4 grams protein
- Sodium Content: 0.07 milligram of sodium
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