Banana is not only a delicious fruit perfect for a hearty snack or breakfast, but also a great ingredient for a complex sweet dish. Try it in a banana split, pie, or a gourmet French dessert.
Banana split
Ingredients (for 2 servings):
- 2 bananas;
- 80 g each chocolate, vanilla and strawberry ice cream;
- 25 g dried almonds;
- 3 tsp each chocolate and caramel syrup;
- 2 tsp berry jam or preserves;
- whipped cream.
Peel the bananas, cut the fruit lengthwise into equal halves and place them in bowls or just small oval plates. Place three 40-gram balls of ice cream of different types on top using a spoon or a tablespoon, dipping it in warm water each time.
Pour two types of syrup over the dessert, garnish with whipped cream, a drop of jam or jam, and ground nuts.
Instead of syrups, you can use dark or milk chocolate melted in a water bath.
Banana cake with milk cream
Ingredients (for 6-8 servings):
- 3 very ripe bananas;
- 1, 5 Art. flour;
- 3 tbsp. water;
- 100 g of butter;
- a pinch of salt;
For the cream:
- 2 tbsp. and 2 tbsp. milk;
- 2 chicken yolks;
- 0, 5 tbsp. Sahara;
- 5 tbsp. flour.
Remove the butter from the refrigerator 40 minutes before cooking. Mix it with flour using a mixer or whisk, add water, salt and knead a plastic dough. Roll it into a lump, wrap it in plastic wrap and refrigerate for 15 minutes. Then roll it into a cake, put it in a mold and make sides. Pierce the crust with a fork or toothpick so that the steam escaping during baking does not deform it. Cook the base of the pie in 15-20 minutes in a preheated oven to 180oC.
It is better to roll the shortcrust pastry through 2 layers of parchment paper. This will prevent it from sticking to the rolling pin, and you won't have to inject additional flour into it.
Pour in 2 tbsp. milk in a saucepan or saucepan and place over medium heat. Pour sugar in there and stir it until the grains disappear. Whisk in a separate bowl the yolks and flour and 2 tbsp. milk. Quickly add this mixture to the milk syrup and cook until thickened, stirring continuously with a wooden spatula.
Cut the bananas into slices, cover the baked dough with them evenly and top with the cooled cream. Refrigerate the cake for 2 hours until the top layer hardens.
Fried bananas with French caramel sauce
Ingredients (for 2 servings):
- 4 bananas;
- 1 tbsp. butter;
- 3 tbsp. brown sugar;
- 0, 5 tbsp. 33-35% cream.
Peel the bananas, cut into thin longitudinal slices and sprinkle with half a serving of sugar. Heat a skillet and brown the fruit strips until golden brown, preferably without using oil. Place them on a dish, cover with foil and set aside for now.
Melt the butter in the same bowl, throw in the remaining sugar and simmer it over low heat until dissolved, then pour in the cream and cook the sauce for a couple of minutes. Divide the number of bananas by an equal amount, place in dessert bowls and pour over with liquid caramel.
