Banana, peanuts and cinnamon? oh yes please! This is a classic flavor combination and here is a new way to serve it. This dessert has three layers, a cinnamon peanut crunch at the bottom, a freshly sliced banana coated with caramel and topped with creamy peanut coffee crème diplomat.
The crème diplomat and crunch can be made few days in advance and is easy to assemble. Trust me it is not that difficult to make and is totally worth it. Scroll down for some mouth watering photos and the recipe.
Caramelized Banana with Peanut Coffee Crème Diplomat and Cinnamon Crunch
Ingredients:
(Serves 6)
Peanut Coffee Crème Diplomat:
150ml Whole Milk
40g Sugar
125g Mascarpone
10g Corn Flour
2 egg yolks
1 Teaspoon Vanilla extract/Vanilla Bean Paste
2g Gelatin
100g Whipping cream
30g Powdered Sugar
45g Peanut Butter (pure)
6g Coffee Liquor or Extract (Optional)
Cinnamon Crunch:
30g Unsalted Butter
70g Plain Flour 15g Ground Almonds 15g Caster Sugar
15g Egg (Whisked)
30g Chopped Peanuts
1 Teaspoon Cinnamon Pinch of Salt
Caramelized Banana:
100g Brown sugar
50ml Water
1 Teaspoon Vanilla extract
A piece of cinnamon stick
3 bananas
Recipe:
Peanut Coffee Crème Diplomat:
(Takes 40mins in Total)
Pour milk and vanilla extract or paste into a heavy bottom saucepan and heat on medium/low heat.
- 150ml Whole Milk
- 1 Teaspoon Vanilla extract/Vanilla Bean Paste
While the milk is heating, whisk together egg yolks, sugar and corn starch in a mixing bowl. Whisk until you see the color change to a pale yellow color.
- 40g Sugar
- 10g Corn Flour
- 2 egg yolks
Once the milk is hot and small bubbles start to appear on the sides, add 1/3 of the hot milk into the mixing bowl and whisk thoroughly. Now pour the egg + milk mixture back into the sauce pan with remaining milk and start whisking non-stop until mixture starts to thickening. Take it off the heat.
Add the mascarpone and rehydrated gelatin to the custard and whisk it together. Pour the custard into a box or bowl, cover it cling film and cool down in the fridge until ready to use. I like to make it a day before to save time.
- 125g Mascarpone
- 2g Gelatin
On the day of serving, whip the whipping cream with powdered sugar to soft peaks.
100g Whipping cream
30g Powdered Sugar
Using electric mixer or hand mixer, whisk together, the custard, whipping cream, 100% peanut butter and coffee liquor or extract, on high speed for 4-5mins. Scoop into a piping bag when ready to serve.
45g Peanut Butter (pure)
6g Coffee Liquor or Extract (Optional)
Cinnamon Crunch:
(Takes 35-40mins)
Pre heat the oven to 160C
Into the bowl, add the butter, ground almonds, caster sugar, egg and salt. Beat using a whisk or hand mixer until the mixture is smooth. due to the small amount, you might have to scrape down the sides frequently. - 30g Unsalted Butter - 15g Ground Almonds - 15g Caster Sugar
- 15g Egg (Whisked)
- Pinch Salt
Finally, add the flour, cinnamon and the chopped peanuts and mix until the mixture is crumbly. - 70g Plain Flour
- 15g Chopped Peanuts
Spread the mixture onto a parchment paper roughly and bake for 20-25mins or until the mixture is light and golden.
Remove from the oven and let it cool. Once cooled, break into smaller pieces and blend in a blender to a fine crumb.
Caramel:
(Takes 15mins to make)
In a sauce pan, dissolve brown sugar, water, invert sugar, vanilla extract and cinnamon stick over medium heat. Keep stirring until all the components are dissolved/infused and a slightly thicker consistency is formed. Note: Caramel tends to thickens as it cools down, reheat to melt it when ready to use.
- 100g Brown sugar
- 50ml Water
- 12g Invert Sugar
- 1 Teaspoon Vanilla extract
- A piece of cinnamon stick
Serving:
When ready to serve, slice the banana into two, coat with a thin layer of caramel. Gently touch the caramelized banana on the plate to mark the shape and spoon in a layer of cinnamon crunch along the caramel lining. Place the caramelized banana on top of the crunch. Finally, Pipe the peanut coffee creme diplomat on the top. Optional topping of roasted peanuts and cinnamon dusting.
Thank you for visiting our website and reading this recipe, it means a lot. I hope you like it and will try to make it at home. Tag us on instagram @frompistachiowithlove if you to make this recipe. And comment if you any comments or questions! :)
Enjoy! From Pistachio With Love...
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