Banana Cream Parfaits


Ugh.. bogged down by a job search…I’ve been meaning to put this in. It’s really quite good, and it’s based off a recipe found in the March 2004 issue of Bon Appétit.

  • 2 cups heavy whipping cream
  • 2 Tablespoons plus 1/4 cup sugar
  • 1 teaspoon muscovado or dark brown sugar
  • 2 tablespoons vanilla
  • 1 cup chilled crème fraîche
  • 3 ripe bananas, peeled and cut diagonally into 1/3 inch pieces
  • 1 1/2 cups coarsely crumbled shortbread cookies
  • 6 shortbread cookies (for garnish)

Combine cream, 2 Tablespoons sugar and muscavado sugar in heavy medium saucepan. Add vanilla and simmer until reduced to 1 1/3 cups, stirring often (about 15 minutes). Pour liquid into bowl; chill until cold, at least 3 hours and up to 1 day.

Using electric mixer, beat crème fraîche and 1/4 cup sugar in medium bowl until thickened and fluffy…set aside.

Whisk chilled vanilla cream until smooth. Divide vanilla cream among six parfait glasses (wine glasses work quite nicely); top each with 5 banana slices. Sprinkle 1/4 cup crumbled cookies over each. Divide whipped crème fraîche among glasses. Top with remaining banana slices. (Can be prepared 45 minutes ahead. Cover and chill.) Place 1 whole cookie in each glass to garnish and serve.

Serves six

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