Roasted Banana Cream

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Preheat your oven to 200°C (400°F).

   Ca. 5 min.

2. 2

   Arrange the whole, unpeeled bananas in a single layer on a baking sheet.

   Ca. 1 min.

   Kokkens note: Lining the baking sheet with parchment paper will make cleanup easier.

3. 3

   Roast for 15 minutes, until the skins have turned completely black and the fruit feels very soft.

   Ca. 15 min.

4. 4

   Remove the baking sheet from the oven and let the bananas cool for 15 minutes, or until they are comfortable to handle.

   Ca. 15 min.

   Kokkens note: This cooling step is important for safety and prevents the hot bananas from warming the cream too much.

5. 5

   Once cooled, squeeze the soft, roasted banana pulp from the skins into the bowl of a food processor or a blender.

   Ca. 2 min.

6. 6

   Add the granulated sugar and dark rum to the food processor.

   Ca. 1 min.

7. 7

   Blend on high speed until the mixture is completely smooth and no lumps remain.

   Ca. 1 min.

   Kokkens note: Scrape down the sides of the bowl once to ensure everything is well combined.

8. 8

   Pour the chilled heavy cream into the food processor with the banana puree.

   Ca. 1 min.

9. 9

   Process again on high speed for about 2 minutes, until the mixture is thick, light, and fluffy, similar to a mousse.

   Ca. 2 min.

   Kokkens note: Don't over-process, or the cream may start to separate.

10. 10

    Spoon the banana cream into a serving bowl or individual glasses.

    Ca. 2 min.

11. 11

    Cover with plastic wrap and refrigerate for at least one hour to allow it to set and chill completely before serving.

    Ca. 1 t.

    Kokkens note: Press the plastic wrap directly onto the surface of the cream to prevent a skin from forming.