Maxfacts

Banana parfait

Only use fresh eggs for this recipe.

Ingredients

• 1/2 vanilla pod
• 50 g sugar
• 2 egg yolks
• 150 g ripe banana, peeled and chopped
• 2 tbsp rum
• 1 tbsp brown sugar
• spritz of lemon juice
• 200 ml whipping cream, whipped

Method

1. Line a small loaf tin with clingfilm, set aside. In a small saucepan, bring 5 tbsp water, sugar and the vanilla seeds scraped from the pod (keep the pod to make vanilla sugar) to the boil. Remove from heat and set aside to cool slightly. In a bowl, whisk egg yolks; slowly add the sugar syrup until the mixture is thick, pale and fluffy.
2. Blend prepared banana, rum and spritz of lemon juice to a smooth puree. In another bowl, whip the cream. Fold banana puree into the creamy egg yolk mixture, mix well. Then add whipped cream, mix well again. Pour mixture into prepared loaf tin, cover with clingfilm and freeze for several hours. Remove from freezer 20 minutes before serving.