Banana Parfait


Australian Gourmet Traveller recipe for banana parfait by Tonka restaurant in Melbourne.

What you will need

50 gm brown sugar

10 ml dark rum

2 tsp lime juice

1 star anise

1 cinnamon quill

120 gm overripe banana (about 2 small), coarsely chopped

150 ml pouring cream

1 titanium-strength gelatine leaf, softened in cold water for 3-5 minutes

170 gm caster sugar

90 gm egg yolks (about 5)

375 ml (1½ cups) thickened cream, whisked to soft peaks

1 tbsp roasted peanuts, coarsely chopped

To serve: baby sorrel leaves (optional)

  Chocolate mousse 55 gm (¼ cup) caster sugar

125 gm dark chocolate (70% cocoa solids), finely chopped

2 egg yolks

250 ml (1 cup) pouring cream, whisked to soft peaks

  Cocoa crumb 50 gm butter, softened

35 gm caster sugar

20 gm eggwhite (about 1/3 of 1 eggwhite)

55 gm Dutch-process cocoa, sieved

  Caramel popcorn 20 ml sunflower oil

1½ tbsp popping corn

100 gm caster sugar

  Salted caramel 125 gm caster sugar

60 gm chilled butter, coarsely chopped

5 gm sea salt

200 ml thickened cream, warmed


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