Frozen Banana Praline Parfait

Ingredients

• 200 g Caster sugar (For the praline)
• 100 g Skinned hazelnuts (Whole)
• Sunflower oil (For greasing the baking sheet)
• 2 Ripe bananas (The skins should have many brown spots, but the bananas should not be bruised or black; for the parfait)
• 2 tsp Lemon juice (Plus an additional splash for the egg whites)
• 300 ml Double cream (For whipping)
• 2 Egg whites (From large eggs)
• 100 g Caster sugar (For the meringue)
• 4 Ripe but firm bananas (Cut diagonally into slices; about 3 slices per serving)
• 100 g Caster sugar (For sprinkling over and caramelizing the bananas)
• 3 tbsp Water (For the caramel)

Steps

1. 1

   For the praline, put the sugar and 3 tbsp water in a heavy-based saucepan. Heat over low heat until the sugar has completely dissolved and the liquid is clear. Do not stir, otherwise the sugar may crystallize.

2. 2

   Increase the heat and boil the sugar syrup for about 5 minutes until it becomes a dark caramel. Remove the saucepan from the heat and stir in the hazelnuts.

3. 3

   Pour the hot praline mixture onto a non-stick baking sheet lightly greased with sunflower oil and spread it out evenly. Leave to cool completely. Caution: The baking sheet will become very hot.

4. 4

   When the praline is cold and brittle, break it into pieces. Crush it with the end of a rolling pin until coarse crumbs form. Alternatively, place the pieces in a food processor and pulse briefly.

5. 5

   Line a 1.2 L loaf tin with a strip of baking paper. The tin gives the parfait a neat shape, but other dishes, individual pudding basins, or molds may also be used.

6. 6

   In a bowl, roughly purée the two soft bananas with half of the lemon juice. Set the banana purée aside.

7. 7

   Put the cream in a bowl and whip until it holds its shape but is still slightly soft. Do not overwhip.

8. 8

   In a second, very clean bowl, whisk the egg whites with an additional splash of lemon juice using very clean electric hand beaters until stiff.

9. 9

   Gradually trickle the sugar into the egg whites and continue whisking until a stiff, glossy meringue has formed.

10. 10

    Carefully fold the whipped cream into the meringue. Then fold in the banana purée and most of the crushed praline, reserving about 4 tbsp of praline for serving.

11. 11

    Pour the mixture into the prepared loaf tin, smooth the surface, and freeze overnight or until the parfait is completely firm.

12. 12

    To serve, remove the parfait from the freezer 10 minutes beforehand and allow it to soften slightly in the refrigerator.

13. 13

    Meanwhile, cut the four bananas diagonally into slices, making about three slices per serving. Place the slices on a baking sheet set on a wooden board and generously sprinkle them with the sugar.

14. 14

    Caramelize the sugar-coated banana slices with a kitchen blowtorch and set them aside. The baking sheet will become extremely hot. If you do not have a kitchen blowtorch, caramelize the slices in a hot, dry frying pan with the sugared side down, then lift them out and place them on a baking sheet.

15. 15

    To serve, arrange a neat line of the reserved praline on each plate, slightly to one side of the center. Arrange the caramelized banana slices on top at opposing angles.

16. 16

    Remove the parfait from the tin. Dip a knife in warm water or warm it, straighten the sides if necessary, and cut the parfait into finger-thick slices.

17. 17

    Place one slice on the opposite side of each plate from the bananas and serve immediately.

Notes

The parfait can normally be frozen for up to two weeks. However, for the best praline crunch, it should be prepared no more than one week in advance, as the praline softens over time in the cream mixture. As a variation, diced candied fruit, sultanas, and coarsely chopped pistachios or almonds can be folded in as well as, or instead of, the banana.

Nutrition per serving

• Dessert
• frozen
• vegetarian
• European
• for guests
• make-ahead
• Caramel
• no-bake