Roasted Banana Cream

下ごしらえ

材料

作り方

手順

1. 1

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

   約5 分

2. 2

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

   約1 分

   調理のヒント： 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.

   約15 分

4. 4

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

   約15 分

   調理のヒント： 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.

   約2 分

6. 6

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

   約1 分

7. 7

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

   約1 分

   調理のヒント： 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.

   約1 分

9. 9

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

   約2 分

   調理のヒント： Don't over-process, or the cream may start to separate.

10. 10

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

    約2 分

11. 11

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

    約1 時間

    調理のヒント： Press the plastic wrap directly onto the surface of the cream to prevent a skin from forming.