This is another part of the Fat Tuesday meal I made a few weeks ago as a special dessert. I love Bananas Foster. It is probably my favorite dessert option, or at least right up there with Black Forest cake. Instead of just making simple Bananas Foster though, we wanted to try something that would be a little bit different for us. I searched around and found a bunch of different recipes but this one, from Bon Appetit, struck me as the one that looked like it would be very different and have great flavor. It is for Bananas Foster coffee parfaits. It tastes great, but be warned, it is labor intensive so you have to be willing to work a bit for it.
Bananas Foster Coffee Parfaits
4 large egg yolks
1 1/2 cups chilled whipping cream
2/3 cup packed light brown sugar
2 tablespoons molasses
2 tablespoons dark rum
2 tablespoons coffee liqueur
2 tablespoons instant coffee crystals
1/2 teaspoon vanilla extract
3 large bananas, cut into 3/4-inch chunks
3/4 cup (about) crushed gingersnaps
6 whole gingersnaps
6 bananas slices
6 fresh mint sprigs, optional
Combine the egg yolks, 1/2 cup of the whipping cream, 1/3 cup of the light brown sugar, molasses, rum, coffee liqueur and instant coffee in a medium stainless steel bowl. Set the bowl over a saucepan of simmering water (do not let the bottom of the bowl touch the water.) Using a handheld electric mixer, beat the yolk mixture until it is thick and a thermometer registers 160°F, about 18 minutes. Remove the bowl from over the water; continue beating the mixture until it is cool, about 4 minutes.
Using the same beaters, beat 1 cup of the whipping cream and the vanilla in a medium bowl until medium-firm peaks form. Fold the cream into the cooled yolk mixture in 2 additions. Cover and chill the mixture until it is thickened, about 4 hours. This portions can be made 1 day ahead. Just keep it chilled until you are ready to continue.
Preheat the broiler. Place the banana chunks on a baking sheet. Push 1/3 cup of the brown sugar through a fine mesh sieve onto the bananas, coating them evenly. Place the bananas close to the heat; broil the bananas until the sugar melts and crisps on the bananas.
Spoon 1/4 cup of the coffee custard into each of six 1 1/4- to 1 1/2-cup goblets.
Spoon the bananas over the custard, dividing them equally. Sprinkle each parfait with 1 rounded tablespoon of the crushed gingersnaps. Top each parfait with another 1/4 cup of the custard. Garnish each with a gingersnap, banana slice and mint, if desired.
I have to say that these were a lot of work getting the mixture just right, so I can understand while people might not want to make them, standing over a double boiler with your electric mixer, mixing for 18 minutes, but the end result is worth it. These parfaits had great flavor from the bananas, the rum, the coffee liqueur and the coffee. Throw in the ginger snaps for some extra crunch and to me it was great. It might not be something I make very often, but as a once a year treat I think it is a pretty good thing.
That’s all I have for today. Check back next time for another recipe. As always, there’s lots of good stuff to share. Until then, enjoy the rest of your day and enjoy your meal!