Roast banana and honey parfait

NZ Herald 18/4/2011

see more recipes by
Paul Jobin

Your
Rating:

Ratings: No ratings yet

(You can click on ingredients to see more related recipes)

¼ cup	Caster sugar, and 20g extra to mix with the eggs
¼ cup	Honey
½ cup	Water
120 g	Bananas, peeled and chopped
6	Eggs, 6 yolks and 2 whites
240 ml	Cream, whipped and refrigerated
70 ml	Banana liqueur
½ tsp	Salt
1 cup	White chocolate bits

In a saucepan, add the sugar, honey and stir until a caramel forms.
Remove the saucepan from the heat and add the water.
Return to the boil and add the banana. Cook the banana until it starts to swell and transfer to a liquidiser. Blend until smooth and pass through a sieve.
In one mixing bowl, whip the whites with 10g caster sugar to a meringue. In the other mixing bowl, cream the egg yolks with 10g caster sugar.
Fold in the banana honey caramel, meringue, yolks, cream and white chocolate.
Pour into a cling film-lined terrine mould, tap to rid trapped air and freeze.
Cut with a hot knife to serve.