Banana Parfait
A light, free-range egg-dominated banana bonanza straight from the Restaurant Alimentum kitchen
Serves 4, prep/cook time 15 mins, freeze for 3-4 hours
Ingredients
5 free-range egg yolks
100ml water
110g of sugar
3 egg whites
150g of caster sugar
2 bananas (pureed)
200ml of double cream (semi-whipped)
Method
Boil the 110g of sugar and water to 110°C and pour onto the egg yolks, while constantly whipping them until the mixture has doubled in volume. Place to one side.
Whisk the egg whites adding the sugar in three quantities until stiff peaks are achieved.
Fold the egg yolk and egg white mixes together, then fold in the pureed bananas and the whipped cream.
Freeze in a shallow container lined with cling film or grease proof paper for 3 to 4 hours and then slice into pieces and serve.
Restaurant Alimentum serve their banana parfait with mojito sorbet and lime.
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