Banana Parfait Recipe With Peanut Ice Cream

Banana and caramel parfait, peanut ice cream and kalamansi purée

Dessert
challenging
8
2 hours 30 minutes, plus freezing

PT2H30M

This challenging and sumptuous dessert recipe from Robert Thompson, pairs banana and caramel parfait with peanut ice cream. You can buy tangy kalamansi purée from specialist suppliers online, or use another tart citrus fruit as a substitute.

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Ingredients

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Metric

Imperial

Parfait

2 bananas
100g of milk chocolate
280ml of double cream
1/2 bronze gelatine leaf
1 egg
3 egg yolks
15ml of glucose
75g of caster sugar
100g of caramel, broken into small pieces

Peanut ice cream

250ml of milk
75ml of double cream
50g of toasted peanuts, crushed
65g of caster sugar
2 egg yolks

To plate

kalamansi purée

Tuile

2 egg whites
100g of caster sugar
80g of plain flour
2 tbsp of butter, melted

To serve

1 banana, diced
1 lime, zest only

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Fine sieve
Bain-marie
Ice cream maker
Blender
Thermometer
Pipe moulds
Acetate bands

For the parfait, put the bananas into the freezer until frozen, then peel and purée in a blender. Cut 8 pieces of acetate to fit inside the pipe moulds ensuring they have an overlap

2 bananas

Melt the chocolate in a heatproof bowl over a pan of barely simmering water, then spread the acetate bands with melted milk chocolate and then carefully place in the moulds with the spread side facing inwards. Allow to set in a cool place

100g of milk chocolate

Whisk the 280ml of double cream until it forms soft peaks and leave aside for a moment. Soak the gelatine in cold water

280ml of double cream
1/2 bronze gelatine leaf

Whisk the one whole egg and three egg yolks, glucose and caster sugar together over a bain-marie until thick, add the puréed banana and soaked gelatine and then continue whisking off the heat until cold. Fold in the whipped cream as well as the caramel pieces, then carefully spoon into moulds lined with milk chocolate. Freeze until firm

1 egg
15ml of glucose
75g of caster sugar
100g of caramel
3 egg yolks

For the ice cream, bring the milk and cream to the boil and then remove from heat, adding the toasted peanuts. Allow to infuse for 1 hour before straining the mixture through a fine sieve

250ml of milk
75ml of double cream
50g of toasted peanuts

Reheat the infused milk and cream until scalding but not burnt. Meanwhile, whisk two egg yolks and sugar until thick. Add the scalding milk and cream to the egg and sugar mix whilst still whisking, return to a clean pan on a low heat and cook to a temperature of 84˚C. When 84˚C, strain immediately and cool, before churning in an ice cream machine

2 egg yolks
65g of caster sugar

To make the tuile, whisk the egg whites and sugar to soft peaks then fold through the flour and melted butter

Spread to a thickness of 0.2mm on a silpat mat 2cm wide and 8cm long. Bake for 6-8 minutes or until golden brown. Whilst still warm quickly fold each tuile around a rolling pin to create a circle then leave to cool

To serve, de-mould the parfaits, carefully removing the acetate. Mix the diced banana with the grated lime zest and divide between the plates. Serve with the kalamansi purée pulled across the plate and a quenelle of the peanut ice cream inside a tuile