Savor/Savor Vol 2- Banana & Crunchy Nut Parfait

[MonDreamr1]

Has anyone else noticed that the banana's are MIA - we have both volumes of the cookbook.

 

We just had this dessert last night on Navigator. We are home now and are trying to think of something to make for work holiday parties - went to look in the book and there is no mention of any banana's in the recipe. Is there suppose to be banana liquor in it?? It tasted like there was something in it last night.

[MonDreamr1]

Anyone?

[MonDreamr1]

We finally got an answer for this question on our last cruise and thought I would share it in case anyone else wanted it - the book is missing more than just the Banana - though the recipe we got on board leaves more questions about stuff - as it looks like the book one is really simplified. Our head waiter also said the recipe does vary by pastry chef.

 

 

this is for 100 people or something I haven't done the math back to a regular size and not sure which sugar goes with which thing - have to do the math and compare to the book.

 

30 whole eggs

60 egg yolks

1 1/3 lbs of sugar

to taste Banana extract

3 3/4 lbs of sugar

12 liters of cream

5 oz of gelatin

4 3/8 lbs of bananas

4 lbs of sliced almonds (the Savor book as macadamia nuts)

6 lbs of sugar

to taste Meyer's Rum

sponge cake

 

Sauce:

1 liter cream

11 pounds of sugar

250 mL of water

2 liters caramel sauce

1 liter chocolate sauce

2 kg of Florentine (cookies????)

 

Boil the sugar and water together to a caramel and add the nuts. Place on a silk mat and allow to set. Once it has cooled off, remove from the mat and chopi it up to make the croquant.

 

Whip up the egg yolks and 200 grams of sugar together until it is nice and fluffy. Gradually add the soft boil sugar to the egg yolk mixture.

 

Whip them and allow it to cool.

 

Fold in the gelatin and chopped croquant, banana extract, rum, and the pureed bananas. Pour into parfait molds.

 

Finish off with a thin layer of sponge cake on top.

 

Refrigerate to allow gelatin to set (about 4 hours)

 

Remove from the molds, place a thin coating of chocolate on top for a garnish.

 

Portion in triangles & serve on plate as per picture

[thetwins]

wow! Sounds yummy! I hope they serve this on our Mariner cruise in a few weeks!

[amybeth4]

Four and THREE-EIGHTHS pounds of bananas??? Good Lord, talk about an exact science. :rolleyes:

 

I guess it means you buy 4 1/2 bananas and then eat about 3/4 of one while you're cooking. :)