- 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
Banana and praline parfait
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
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
Built by Chefs. Powered by You.
For 17 years, The Staff Canteen has been the meeting place for chefs and hospitality professionals—your stories, your skills, your space.
Every recipe, every video, every news update exists because this community makes it possible.
We’ll never hide content behind a paywall, but we need your help to keep it free.
If The Staff Canteen has inspired you, informed you, or simply made you smile, chip in £3—less than a coffee—to keep this space thriving.
Together, we keep the industry connected. Together, we move forward.
