Banana and Date Parfait

Sweeten up in style with Sense on the Edge's special dessert for Gourmet readers
Monday , 21 May 2012
Banana and Date parfait
Banana and Date parfait
Dining with a view
Dining with a view

Banana and Date Parfait
Serves 2

100ml double cream, semi-whipped
100ml double cream
150g caster sugar
150g ripe banana
150g fresh, seedless dates
1 vanilla pod, scraped
4 egg cups lined with clingfilm

For the parfait: blend the banana and the dates to a smooth purée, then add the blended fruit to the semi-whipped cream, add 50g sugar and the vanilla seeds to taste. Pipe the mixture into the lined eggcups until completely flush, then place the mix in the freezer for at least 4 hours.
For the caramel: place 100g caster sugar onto a heavy based stainless steel pan, melt the sugar over a gentle heat to a golden caramel, then slowly whisk in 100ml of double cream, keep stirring on the heat until the sugar has completely dissolved. Take off the heat and allow to cool.
To present: take the parfait out of the freezer, gently lift it out of the egg cup and then gently peel off the cling film. Warm up the caramel in a pan, place the parfait onto a plate, then sauce the caramel over it.

Info: Sense on the Edge, Six Senses Zighy Bay is open to inhouse and outside guests with prior reservations. Dinner from Thursday to Saturday,

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