Pecan Praline & Banana Parfait
A dessert that won't leave anyone indifferent! With great flavour and texture combinations, this Pecan Praline & Banana Parfait is sure to impress your guests over the festive period! Perfect when you have some ripe bananas to use! Moreover, you can make this up to two weeks in advance, so you have it ready when you are short on time!
Equipment
- 4 180ml Ramekins
- Electric Handheld Whisk
- food processor/ blender/ smoothie maker
Ingredients
For Pecan Praline:
- 100 g caster sugar + 3 teaspoon of water
- 50 g pecan nuts
For Banana Parfait:
- 1 ripe banana
- 2 teaspoon lemon juice
- 150 ml double cream
- 1 large egg white
- 50 g caster sugar
To Serve:
- 2 small ripe bananas
Instructions
Make the Praline:
- Heat caster sugar and 3 teaspoon of water in a small saucepan on low heat until sugar dissolves. Then increase the heat and cook to a medium brown caramel.
- Promptly remove from the heat and stir in the pecan nuts. Pour the mixture onto a greased non-stick baking tray and spread into a single layer. Work quickly before the caramel has time to harden. Leave to cool completely.
- When pecan caramel is cold and brittle, break it into chunks. Tip them into a food processor or a powerful smoothie maker and pulse a few times to crush the caramel into coarse crumbs.
To Make Banana Parfait:
- Mash a ripe banana and mix in 1 teaspoon of lemon juice.
- In a separate large mixing bowl, whisk double cream. In yet another bowl, using an electric whisk, beat egg whites to soft peaks, then whisking continuously, one teaspoon at a time, add caster sugar until you arrive at a stiff and shiny meringue.
- Fold the meringue into whipped cream carefully. Then add the mashed banana and most of the praline. Reserve approx. 4 teaspoons of praline for decoration.
- Once combined, spoon the parfait mixture into 4 clingfilm and parchment-lined ramekins (see tips for lining the ramekins in the text above). Cover and place in the freezer for at least 6 hours, but ideally overnight (store in the freezer for up to 2 weeks).
To Serve:
- When you're ready to serve, cut your bananas in thick slices or in half lengthways. Sprinkle with some sugar and place in a dry frying pan on medium-high heat to caramelise on both sides.
- Take the parfait out of the freezer and warm the ramekins in your hands, or leave to sit at room temperature for 3-5 minutes. Carefully remove from the ramekins by pulling on overhanging clingfilm. Then peel the clingfilm and baking parchment off and serve with caramelised bananas and reserved praline.
Nutrition
Calories: 442kcalCarbohydrates: 61gProtein: 4gFat: 23gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gCholesterol: 43mgSodium: 24mgPotassium: 419mgFiber: 4gSugar: 50gVitamin A: 618IUVitamin C: 9mgCalcium: 39mgIron: 1mg
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