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Sisserou™ & Roast Banana Parfait Step
1 |
Step
2
8 egg yolks 100g / 3oz sugar 30ml / 2 tbsp water 300ml / 1/2 pint cream • Whisk egg yolks until pale • Cook sugar and water to a soft ball • Add this to whisked eggs • Keep whisking until cool • Fold in chilled banana mixture • Whip cream to a soft peak and add • Freeze in moulds or a terrine dish (Sam Clifford, Tatlers Restaurant, Norwich) |
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