Banana and praline parfait

jon wellington

jon wellington

15th January 2012

Banana and praline parfait

Great little dessert
Used to freeze in accitate tube molds and roll in praline dust 
Serve with caramelised bananas and a pistachio tulle and purée

Ingredients

  • 175g praline (blitzed but not into dust)
  • 300g mashed ripe bananas
  • 2tbsp lemon juice
  • 300ml double cream (soft peaks)
  • 2 egg whites
  • 100g castor sugar

Method

Mix half lemon juice with banana to make rough paste
Whisk egg whites with remaining lemon juice to stiff peaks then add castor sugar
Fold in the cream, banana paste and praline
Freeze in whatever mold you want
Remove from mold to soften slightly before serving

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.