Banana Verrines
Banana Verrines make a fabulous banana dessert!
Individual servings (no fighting allowed!!) of caramelized banana over silky Chantilly cream with a cookie (or two) for some crunch!
This recipe is really easy and quick. It requires two small preparations before assembly and both can be made in advance so you don’t have to stress at the last minute. Prepare the caramelized bananas a few hours before the party as it needs to cool down completely before assembly; you can also whip the Chantilly Cream and keep it covered in the fridge until dessert time…
Just assemble. Serve. Indulge. Repeat :))
Bon Appétit!
Banana Verrines
Recipe credits: Rafaella Sargi
Makes 6 Verrines
Chantilly Ingredients
2 cups heavy cream
1 teaspoon vanilla extract
4 tablespoon powdered sugar, sifted
Banana Ingredients
5 bananas, peeled and cut into 1 inch (2cm) round slices
60 g butter, room temperature
200 g granulated sugar
2 tablespoons of water
Cookies for serving
Directions
Scale and prep all the ingredients.
You will need one stand mixer fitted with the whisk attachment, a silicone spatula, food safe plastic wrap, a large frying pan and a medium bowl.
Chantilly Directions
In the bowl of a stand mixer, over medium speed, whisk the heavy cream and the vanilla. When the consistency of the cream starts to thickens add the powdered sugar, one tablespoon at a time until you achieve a silky and smooth Chantilly. Remove the bowl from its stand, cover with plastic wrap and reserve in the fridge until ready to use.
Caramelized Banana Directions
In a large frying pan, put the sugar and water and let it melt over medium heat. When the sugar starts to caramelize and has a light golden color, very carefully add the butter as it may “splash” you and bubble over, whisk rapidly and add the bananas. Let them cook in the caramel for about 3 minutes. Pour the caramelized banana and extra caramel sauce in a medium bowl and let it cool completely before "building" the verrines.
Verrine Directions
Pour few dollops of cold Chantilly cream, spoon some of the caramelized bananas with their sauce and add one or two cookies. Serve immediately.
Recipe adapted from Verrines. Editions Marabout
