This freeze-ahead social gathering dessert has real wow-factor, so all that’s left you should do on the night exists it in stunning style

Nutrition per serving

calories: 442
protein: 4g
carbs: 47g
fat: 28g
saturates: 12g
fibre: 1g
sugar: 46g
salt: 0.07g


For the praline

– 200g caster sugar
– 100g whole blanched hazelnuts
– sunflower oil, for greasing

For the parfait

– 2 ripe bananas (the epidermis should be very spotty, although not bruised or black)
– 2 tsp fresh lemon juice
– 300ml double cream
– 2 egg whites
– 100g caster sugar

To serve

– 4 ripe but firm bananas
– 100g caster sugar


To result in the praline, place the sugar to a heavy-based pan with 3 tbsp water. Place on the low heat prior to the sugar has dissolved and it is clear. Don’t stir, or it’ll crystallise. Increase the heat and bubble with a dark caramel (see video technique), about 5 mins. Remove on the heat, stir throughout the nuts, then tip onto a lightly greased non-stick baking tray. Spread to level leaving to cool. Be careful because the tray is certain to get very hot.

When the praline is cold and brittle, break it into pieces. Then, while using the end of an rolling pin, smash this until fairly well crushed. If this is proving work, tip to a food processor and pulse until it’s the texture of coarse breadcrumbs.

Line single.2-litre loaf tin which has a strip of baking parchment (this size tin provides a neat shape, however you can set the parfait in different shaped tin, or individual pudding basins or ramekins). In a bowl, mash the bananas with half the fresh lemon juice until you have a difficult purée, then put aside.

Put the cream right into a bowl and whip until it holds its shape but remains a little soft. In another very clean bowl and taking advantage of a very clean electric whisk, beat the egg whites which has a squeeze more freshly squeezed lemon juice until stiff. Slowly add the sugar til you have a stiff, shiny meringue.

Gently fold the whipped cream and meringue together, atart exercising . the banana and the majority of the praline, leaving about 4 tbsp to offer. Spoon into your loaf tin, smooth the very best and freeze until firm, preferably overnight.

To serve, take away the parfait through the freezer 10 minutes before serving by leaving in the fridge to soften slightly. Meanwhile, slice the bananas with a slant, allowing 3 slices per serving. Lay the slices with a baking tray set with a wooden board and scatter heavily with all the sugar. Use a blowtorch to caramelise the banana, then reserve. Be very careful because tray are going to be extremely hot. If you don’t have a blowtorch, put the slices right into a hot, dry frying pan and sear the sugar-coated sides until caramelised. Lift and flip them over with a tray.

To plate up, sprinkle a neat distinctive line of praline just off-centre on each plate. Arrange the slices of caramelised banana at opposing angles. Unmould the parfait, then work with a warmed knife to neaten the edges and cut into finger-thick slices. Lay the slice for the opposite side in the plate on the banana and serve instantly.


Please rate this recipe

Gordon Ramsay’s frozen banana & praline parfait Recipe TweetShareShare1Pin1213 Shares
5 1 5 2
0 / 5 5 2

Your page rank: