INGREDIENTS

INSTRUCTIONS

ITALIAN MERINGUE
NOUGATINE
CHOCOLATE SAUCE
Put the egg yolks and sugar in a bowl and whisk. Beat for a few
minutes. When the egg and sugar turns a pale colour. Make sure the
sugar has dissolved. Add banana puree (bananas mashed together with
seeds removed).
Whip the cream and fold in a little of the banana mixture to loosen
the cream. Then add the cream mixture to the rest of the banana
mixture.
Italian meringue:
Put water and sugar on the heat. Whisk egg whites to soft peaks.
Dissolve the sugar and water to soft ball stage. Whisk egg whites and
add the sugar mixture. Continue whisking until the mixture has cooled
down.
Add a little of the banana mixture to the Italian meringue again to
loosen the mixture. Then put the meringue mixture back into the
banana mixture. Put the mixture into the moulds. Bang the mould to
get rid of any air. Smooth the top off with a palette knife.
Caramel:
Mix sugar and water to caramel stage. Pour on sheet of greaseproof
paper and cool. Grind in a processor and sprinkle on sheet of
greaseproof. Put in the oven to melt down into a thin sheet. Cut the
caramel into triangles and reserve.
Melt the chocolate. Put into a greaseproof piping bag and pipe a star
on the plate, flood each point alternatively with chocolate and cream.
Demould the parfait. Cover the parfait with caramel pieces. Garnish
with a piece of mint and serve.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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