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Banana Raspberry Frozen Parfaits

Banana Raspberry Frozen Parfait
News flash…the heat is scorching here down south….My solution? Something frozen, quick and satisfying.

When I got off the plane yesterday, I felt I was wilting on the spot. I had easily forgotten that with heat comes high humidity here in Charleston. I kid you not, my pants were wrinkle free in no time flat and my energy level sucked out of my body. I had not realized how my long weekend away had left me somewhat tired and I ended sleeping most of the time on the airplane, and that meant I was wide awake at midnight. I started looking around the kitchen, wanting to bake something to calm me down (works as good as drinking hot milk sometimes). Five days without his mate and B. had left quite a few bananas to go past their prime. I thought about muffins, scones or cake for breakfast the next day but that meant turning the oven on and oh..did I mention how hot and humid it was? Yes, bad idea…That’s how I ended up making a frozen parfait, on the complete opposite end of the spectrum!

I am a summer gal for the produce but a winter/fall one in regards to the weather, so I can’t help but stock on fresh with berries, peaches, nectarines, plums, watermelon, you name it. However, I like to keep me some naners (bananas) around for substance. I am constantly filling that fruit basket so much so that my produce guy said he thought I moved or left to see greener pastures when he did not see me these past few days. What can I say? “Hi, my name is Tartelette and I am addicted to fresh produce…what’s up doc?!”

I feel sleep deprivation is calling my name, so without further ado, here is the recipe:

Banana Raspberry Frozen Parfaits:

Serves 8 -10

2 eggs, separated
1/2 cup sugar
1 cup pureed bananas
1/2 cup mascarpone, at room temperature
1 cup heavy cream
1 pint raspberries

In an electric mixer bowl, whisk the egg yolks 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. Line the inside of a narow loaf pan with plastic wrap and let it hangs over the sides. Pour half of the banana parfait in the mold. Scatter raspberries on top and add the remaining half of the banana mixture. Cover with plastic wrap and freeze until firm.
Cut out slices and plate.

Banana Raspberry Frozen Parfait

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Virtual Frolic July 11, 2007 um 4:19 am

It is so hot here in NYC as well – it is refreshing just looking at your frozen parfaits! I wish I had some in my freezer now!!

Peabody July 11, 2007 um 6:27 am

News flash, I am melting here in the PNW…there is no escaping it!
I made something froxen as well. I am attempting to photograph it tomorrow in 94F weather…can you say soup!
You parfaits look nice and cool.

Rosa's Yummy Yums July 11, 2007 um 6:44 am

Your parfaits look perfect ;-P! Really interesting that association of flavors…

LILIBOX July 11, 2007 um 7:19 am

c’est superbe et facile à faire .

Alpineberry Mary July 11, 2007 um 7:22 am

It was the opposite for me over the weekend. But like they say "The coldest winter I spent was a summer in San Francisco". Can’t wait to see pics of your adventures w/ Lis!

Anonymous July 11, 2007 um 8:36 am

Complètement addict de la glace… Dommage que mon petit freezer ne me permette pas d’en faire!
Parfait… il porte bien son nom!

Bonnie July 11, 2007 um 9:00 am

Thanks so much for the recipe Helene! Perfect for me with no ice-cream machine required!!

And sooooo delicious looking.

Anonymous July 11, 2007 um 9:05 am

Indeed, it’s perfect… 😉

Anonymous July 11, 2007 um 10:06 am

J’avais déjà fait des parfait glacés aux framboises qui n’étaient pas terribles et je n’ai jamais su ce qui avait "cloché". je vais tenter ta recette,

Brilynn July 11, 2007 um 2:42 pm

I suppose frozen parfaits don’t ship to Canada too well, do they?

Abby July 11, 2007 um 3:28 pm

It was about 95 here, yesterday. (I’m not that far away from you, however.)

I’ll be in Charleston for a college roommate’s wedding at the end of August – oy. She has lived there several years and I always try to avoid visiting between May and September! She’s got me this year, though, with the nuptials and all.

I hope she serves some of those pretty little parfaits at the reception. (Outside on a boat. Did I already say oy?)

Anonymous July 11, 2007 um 4:43 pm

I’m waiting for summer to arrive in France. This is a great treat to have for a nice warm day. 🙂

Deborah July 11, 2007 um 5:05 pm

Wow – I could really go for this right now. It has been right around 100 degrees here for the last few weeks – but I guess at least we don’t have the humidity.

Hilda July 11, 2007 um 5:19 pm

bah pour une fois, il ne fait pas du tout chaud comme ça ici.
Alors je garde cette recette en réserve dès que nous aurons un temps plus ensoleillé… =)

MyKitchenInHalfCups July 11, 2007 um 5:40 pm

How very fun . . . there’s a little different lilt to your voice . . . I think I’m hearing echos of you and Lis in a kitchen.
I am going through the raspberries, strawberries, blackberries, watermelon, any melon, blueberries, well all of that at least as fast as the temp is rising everyday. Rain everyday! and then the sun shines. I think I’ve ended up in the tropics. I melt.
The parfait looks amazing and so cool. I guess like Brilynn, it wouldn’t make it to Dallas intact . . . have to make my own.

Patricia Scarpin July 11, 2007 um 5:42 pm

So now you place banana AND raspberry together, sweetie? Not fair to me. 😉

Helene July 11, 2007 um 5:46 pm

Brilynn and Tanna: "I" ship very well…..ask Lisa!!

Cheryl July 11, 2007 um 5:58 pm

It is inappropriate to just tell you that I love you. These slices of cold beauty are just what I need in the 90 degree weather here today.

leealice July 11, 2007 um 6:20 pm

what is mascarpone? I know to you I probably sound stupid, but I am expanding me culinary horizons. And have come across the word before yet I don’t know how it looks or tastes; or if it is a fruit, veggie, or herb. Please enlighten me!

Rachel July 11, 2007 um 6:49 pm

How refreshing!

Glenn Blakney July 11, 2007 um 7:54 pm

Very beautifully presented blog! And terrific recipes too! I dream of being a better baker, I’m sure I just need more practice. Although the easy things like cheesecake and creme brulee draw raves from clients, pastry intimidates me.



alysxo8 July 11, 2007 um 8:36 pm

That looks delicious, and I am about to go make some..

Lis July 12, 2007 um 12:24 am

That looks SO GOOD! I am going to attempt ice cream with the tips you gave me – expect a frantic phone call. 😛

Love the combo of flavors Mmmm! And FANTASTIC SPOONS!!!! hehehe


Mallow July 12, 2007 um 12:33 am

That sounds fabulous (summer has finally arrived in Seattle!). Marscapone and bananas and berries – yum!

Online marketing consultant July 12, 2007 um 1:36 am

I wish you had the "Banana raspberry frozen parfait" in a take away or eat.Don’t forget to call it "blog of note restaurant or take-away"What else can i say when i see far more than the normal eyes can see.

Anonymous July 12, 2007 um 2:02 am

that looks so good right now.

Anonymous July 12, 2007 um 2:20 am

It looks so beautiful…and ice-creamy…and doesn’t require an ice cream maker!

*sobs with joy*

Thank you. Thank you. Thank you.

I don’t care HOW cold it is here in Australia, I am now on a mission to make some parfaits!

Cynthia July 12, 2007 um 2:39 am

So creamy, so delicious, I am licking my spoon (lol)

Anonymous July 12, 2007 um 4:54 am

What a great way to beat the heat! I’m so happy that you had a great time with Lis!!!

Meeta K. Wolff July 12, 2007 um 8:29 am

Brilliant combo – banana and raspberries. I really like the idea of the mascarpone too. I’d not quite hot here at the moment but I hear over the weekend we’ll be hitting the 35 C mark. So I think I can give this a try!

Lydia (The Perfect Pantry) July 12, 2007 um 10:16 am

I love the idea of a parfait that isn’t layers stuffed into a glass. And anything this cool and refreshing really jumps out at me this week — could it be any more hot and humid???

Inne July 12, 2007 um 11:23 am

Looks absolutely delicious, as always (I’ve got 3 speckled bananas languishing in the kitchen, so might give this one a try). Instead of sending some parfait, can you send me some of your summer heat please Helene? I can’t even remember what summer feels like. All I see outside is grey skies…

Anonymous July 12, 2007 um 12:10 pm

Oh Helene, I think humidity is contagious! We are living in a sticky, muggy mess up here! Your parfaits are the perfect thing to combat the thick and heavy air… Now if I can just peel myself off of my chair to make it! LOL.

Keith July 12, 2007 um 12:40 pm

My mouth is watering just reading your posts. Excellent word choice, excellent pictures of savory foods, just excellent all around.

Kudos to you 🙂

Leibing July 12, 2007 um 1:18 pm

It’s winter where I am but it looks so good I’d still eat it anyway.

Cookie baker Lynn July 12, 2007 um 1:29 pm

Hot here in the Northwest, too. I can seem to make nothing but frozen desserts. I love the picture of you in your kitchen at midnight whirring the blender, making this delightful treat. It looks beautiful and refreshing.

Anonymous July 12, 2007 um 2:46 pm

It is hot in Utah too so I have been making ice cream for the past two weeks…toasted coconut, lemon sherbert, and apricot almond…now I need to try this!! Eating ice cream is the only way to cool off:)

Glenn Blakney July 12, 2007 um 3:35 pm

How do you get such beautiful photographs? This site is gorgeous!

Anonymous July 12, 2007 um 6:09 pm

I love banana ice cream! I’m filing this away to make later this month.

Anonymous July 12, 2007 um 9:10 pm

wow…another great gem…lovely parfaits…cooooooooooooool….thx

Big Boys Oven July 13, 2007 um 12:14 am

Looks so soft, so smooth and so white… just like satin silk.

Amanda Fetters July 13, 2007 um 3:42 pm

Looks delish… do you think I could do cream cheese or some other sub for the marscapone?

Helene July 13, 2007 um 5:01 pm

A: you could do cream cheese for sure. I did it with ricotta too, but the texture is slightly grainy with it.

Dejavu July 16, 2007 um 2:45 am

mmmmmm, my mouth is watering. the recipes look delicious

kellypea July 16, 2007 um 5:19 am

I am seriously glad that I’m not dealing with the heat you are talking about. It stays about 75 lovely degrees here. Ahh…The parfaits look yummy!

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