Frozen Caramelised Banana Delight
A frosty dessert that smells of caramel and ripe banana. Beneath a cloud of whipped egg whites hides a silky custard studded with tender banana slices. The kind of make-ahead sweet that never fails to impress.
🛒 Ingredients
30 servings
- 3 tbsp cornstarch
- 2 cans sweetened condensed milk (2 × 14 oz)
- 5 egg yolks
- 700 ml whole milk
- 6 ripe bananas, cut into thick rounds
- 1 cup granulated sugar (200 g)
- Juice of ½ lemon
- 1 cup water (250 ml)
- 5 egg whites
- 1¾ cups heavy cream (400 ml)
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Directions
- 1
In a saucepan, heat the sugar and water over medium heat until you get a blond caramel that is still liquid. Add the banana slices and lemon juice, stir gently and tip everything into a baking dish.
- 2
Blend the cornstarch, condensed milk, egg yolks and milk until completely smooth.
- 3
Pour into a saucepan and cook over low heat, stirring constantly, until the custard thickens noticeably. Leave to cool completely.
- 4
Spread the cooled custard in an even layer over the caramelised bananas.
- 5
Whisk the egg whites to stiff peaks.
- 6
Gently fold the cream into the whites, then spread this cloud over the custard.
- 7
Cover the dish and freeze for at least 4 hours before serving.
💡 Chef's Tip
Take the dish out of the freezer 10–15 minutes before serving so the caramel softens and slicing is easy. Keep it covered in the freezer to prevent ice crystals — it keeps for up to 5 days. For a deeper flavour, let the caramel turn amber before adding the bananas.
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