Banana & Mascarpone Mousse Parfaits
First of all, I would like to thank all of you for wishing me a Happy Birthday (32 for the curious). You sure know how to make a girl feel special!
Late wednesday night I was cleaning the kitchen after an afternoon of baking and macaron making when I gave a serious look into the fruit bowl: the bananas I had bought two days earlier were already having a mini meltdown. It is quite amazing how fruits wilt faster than you can use it over here. At first, I thought of the usual: banana tartelettes, bread puddings, muffins, cakes, breakfast treats…
It was hot you see, so I went for a cold treat instead and I am glad I did. I was tempted to make ice cream but changed my mind for something a little bit more elaborate when I learned we might have company on thursday night. Our dinner party did not take place but I was able to serve this to B. and the neighbors tonight while playing cards.
These parfaits were adapted from my other Sugar Daddy, Richard Leach. I have been mesmerized by his creativity, techniques and use of seasonal produce. His book might seem daunting at first but there is not one recipe that did not turn out delicious and even if one dish is made out of 4-5 elements you can definitely make them separately, like I did with these Banana Parfaits. I made the original recipe (post later this week) then had enough leftover parfait batter to make individual servings without guilding the lillies like he did (nothing wrong with that but I have more than one job and less than one day to do them all!).
Banana & Mascarpone Mousse Parfaits, inspired by Richard Leach:
2 eggs, separated
1/2 cup sugar
1 cup pureed bananas
1/2 cup mascarpone, at room temperature
1 cup heavy cream
In an electric mixer bowl, whisk the egg yokls and 1/4 cup of sugar until pale and fluffy. In a separate bowl, stir the banana puree and mascarpone until smooth. Fold the yolk mixture into the banana mixture. Whisk the egg whites until firm peaks. Add the remaining 1/4 cup of sugar, 1 Tb. at a time and continue to whip until glossy. Fold the whites into the banana mixture. Whip the cream to soft peaks and add to the banana mix. Spoon into different shape molds. I used silicon pyramid shaped ones. Freeze overnight.
Heat 3/4 cup heavy cream to boiling point. Remove from heat and add 1 cup dark chocolate chips. Let stand for 2 minutes ten whisk until incoporated. Let cool to room temperature
To assemble: Unmold the banana parfaits and drizzle the chocolate ganache on top, sprinkle with pistachios if desired.
Anonymous May 15, 2007 um 4:28 am
I didn’t konw what a parfait was, this since today 😉
Your parfaits seems to be delicious!
Dolores May 15, 2007 um 5:52 am
Okay… where do I get the pyramid molds? These are visual *and* an edible delight!
Meeta K. Wolff May 15, 2007 um 6:44 am
Oh yummy yummy. These really do look great. I bought mascarpone yesterday too but I am using it for something else – I have to use up some puff pastry I made 😉
Coming back to your dessert I just love the simplicity of making these and the huge effect it has when it is finished. Great idea!
Anonymous May 15, 2007 um 7:57 am
Oh that is so merveilleux ! J’adore all the ingredients ! Pardon pour mon franglais (tout à fait volontaire,hihi) !
Gattina Cheung May 15, 2007 um 10:19 am
Helen, can I be your neighbor 😀
These parfaits are simply elegant!
Jen May 15, 2007 um 10:46 am
I keep asking you this but… when are you going to come to Australia??? I need some of your skills to rub off on me!
This is gorgeous as always Helen.
Freya May 15, 2007 um 10:57 am
Delicious! You do like bananas don’t you? These little mouthfuls look wonderful!
Janet May 15, 2007 um 12:40 pm
Helen, the your presentation in this photo is incredible. Plating the first one on a diagonal was a perfect touch… why can’t I think of stuff like that!
Cheryl May 15, 2007 um 2:15 pm
You just take the most beautiful pictures of your food. I guess that isn’t hard when it is the most beautiful food.
I love the flavor combination on this one. I would love to try it.
Patricia Scarpin May 15, 2007 um 3:04 pm
You are the banana master, sweetie! 🙂
Helene, I’m not saying anything new here, but everything you make looks fantastic and I’m sure it tastes magnificent too. But I’m stunned by the triangular shapes!
Stella May 15, 2007 um 3:04 pm
Oh geeeez! These are so pretty Helene!! I love bananas & the more you write about your banana recipes, the more I’m hooked to them! Now, I wish I lived nearby your house so I could pop in & ask for a treat:P
Anita May 15, 2007 um 3:28 pm
I am always amazed at how creative you are in using up ingredients in your kitchen – and how beautifully they come out! bravo!
Anonymous May 15, 2007 um 3:37 pm
How perfect! I need to use some of my molds for something. What a great idea — and more bananas and chocolate — Yum…
Clare May 15, 2007 um 4:42 pm
I would want these every night after a long hard day at work. It’s like a little creamy dreamy gift!
Unknown May 15, 2007 um 5:00 pm
Hi, just wanna let you know I think you have a fabulous blog. And there’s so many recipes I can’t wait to try on your blog.
Lis May 15, 2007 um 8:18 pm
You’re killin me.. you are simply killing me. *sob*
But I still love you.
Kelly-Jane May 15, 2007 um 8:32 pm
I like chocolate and banana, and this looks great! I love your pyramid moulds too, really dramatic 🙂
Peabody May 15, 2007 um 8:47 pm
What fun those pyramid molds are!!! Well, you know what a fan of mascarpone I am so this has to be good!
Nora B. May 15, 2007 um 9:09 pm
What an elegant parfait! Well done.
Alpineberry Mary May 15, 2007 um 11:10 pm
Your parfaits are perfect! (Pardon the pun.)
Anonymous May 16, 2007 um 12:40 am
They’re like perfect pyramids of creamy bliss. I want to live on one of them!
[email protected] May 16, 2007 um 2:40 am
hey helen …these look gorgeous !
MyKitchenInHalfCups May 16, 2007 um 4:59 am
You either stay awake all night thinking about making food or you go to sleep and dream in recipes! Beautiful! You had a flood of Happy Birthdays!!
Eva May 16, 2007 um 7:15 am
What a beautiful dessert for a dinner party – what I like the most about it is that you don’t even have to have an ice cream maker.
Inne May 16, 2007 um 9:19 am
those look absolutely delectable Helen! The only parfait recipes I’ve seen so far all include masses of gelatine, which I’m not very fond of, but this certainly sounds like an attractive alternative.
Mandira May 16, 2007 um 1:17 pm
They look gorgeous Helen. I’ll come for the card game too, if you’re serving this delicious dessert. 😉
wheresmymind May 16, 2007 um 7:30 pm
Wow…that looks too fab! I love mascarpone treats!
Anonymous May 16, 2007 um 8:19 pm
je te souhaite un joyeux anniversaire en retard….
et ces petits parfaits !! ca m’a tout l’air d’une vraie tuerie !! il va falloir que j’arrete de venir te rendre visite, tous tes nouveaux desserts me tentent trop !!!
Anonymous May 16, 2007 um 10:05 pm
They look absolutely delish!! My mouth is watering just thinking about them!!
Anonymous May 16, 2007 um 11:29 pm
ohhhh tartlette you are so cruel! these are stunning! i cant think of much more delicious thing right now than banana mascarpone mousse – seriously!!
Chris May 17, 2007 um 1:48 am
Another amazing dessert! I bow to you!…:)
Elle May 17, 2007 um 3:38 am
You must have pyramid molds to make those cute parfaits. Bannana and marscapone sounds decadent, then top with chocolate…wonderful!
Anonymous May 17, 2007 um 4:12 am
Hi Helen, is there any reason why u use a whisk to make the glaze? I learnt that by using the whisk there’d be more air bubbles in it.
Helene May 17, 2007 um 4:47 am
The pyramid molds are silicon ones purchased online moons gao.
Swee: I like using a whisk and I don’t find it had too much air if you whisk gently but you could use a spatula as well.
Anonymous July 14, 2007 um 10:16 pm
Was just looking for something to do with leftover mascarpone and this looks just perfect. Thanks!
Unknown January 31, 2008 um 3:44 am
Merci pour cette recette de parfait Miss Tartelette!
I am adding your blog to my bookmarks!
Pierre de Miami