This posh dessert is sure to impress your guests, but it's actually much easier to make than you might think. Bananas are mashed to a puree, then combined with a homemade praline, whipped cream and meringue.
- 200g caster sugar
- 100g whole blanched hazelnuts
- 3 tbsp. water
- 2 ripe bananas
- 100g caster sugar
- 2 tsp. lemon juice
- 300ml double cream
- 2 egg whites
First, make the praline. Grease a non-stick baking tray and put the sugar and water into a heavy bottomed pan and heat gently until the sugar dissolves into the water. Do not stir as it will crystallise. Once dissolved, turn the heat up and bubble the liquid away until it turns a dark caramel colour. This will take 3-5 minutes. Take off the heat, swirl in the nuts and pour onto the baking tray. Spread so that the praline is flat and level then leave to cool - be very careful as the sugar is very hot.
Mash the bananas with 1 tsp. lemon juice til smooth. Whip the cream until soft peaks form. In another clean bowl, beat egg whites with the rest of the lemon juice until soft peaks form, then keep beating, gradually whisking in the rest of the sugar until stiff peaks form. Meringue should be siny and should feel smooth, not granular.
Gently fold the cream and meringue together, being careful not to knock the air out, then fold in the bananas. Bash up the praline, leaving some large bits and some crumb-like bits and fold it in. Pour into a greaseproof lined loaf tin (hang some of the paper over the sides of the tin), cover and freeze overnight. Take out of the freezer for 10 minutes before serving.