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Banana and Strawberry Parfait with Rum Sabayon

Jamie Purviance

Fuel Type:

  • People

    Serves 4

  • Prep Time

    30 mins

  • Grilling Time

    2 to 4 mins

Ingredients
Instructions

the Ingredients

20151023095406 Row Desserts 15

Sabayon

  • 6 large egg yolks
  • ⅓ cup granulated sugar
  • ½ cup amber rum
 
  • 2 firm but ripe bananas, each cut lengthwise in half
  • 1 tablespoon unsalted butter, softened or melted
  • 1½ tablespoon packed brown sugar
  • 8 ounces fresh strawberries, hulled and quartered
  • ¼ cup sliced almonds, toasted in a dry skillet

Take Your Grilling Anywhere

FIRE UP YOUR GRILL

Instructions

  • In a medium saucepan or double boiler over medium heat, bring 1½ inches of water to a simmer. In a 10- to 12-cup stainless steel bowl or double boiler insert whisk the yolks and sugar until completely blended. Gradually whisk in the rum. Reduce the heat to medium-low. Place the bowl on the saucepan over, not in, the simmering water. Whisk the sabayon constantly until it thickens, foams up to double or triple in volume, and an instant-read thermometer inserted into the center registers 160º to 170ºF, 6 to 7 minutes, adjusting the heat to keep the water at a bare simmer. Be careful not to let the eggs begin to set and scrape down any splashed egg from the sides of the bowl with a silicone spatula. Remove the bowl with the sabayon from over the water and whisk gently for 30 to 40 seconds to begin cooling. Strain the sabayon through a wire mesh strainer into a medium bowl. Set aside to cool.
  • Prepare the grill for direct cooking over medium heat (350° to 450°F).
    Prepare the grill for cooking over medium heat (400°F).
  • Brush the cut side of the bananas with the butter and season with 1 tablespoon of the brown sugar. In a medium bowl toss the strawberries with the remaining ½ tablespoon brown sugar; set aside. Grill the bananas, cut side down, over direct medium heat, with the lid open, until warm and nicely marked, 2 to 4 minutes (do not turn). Remove from the grill. Cool slightly, discard the peels, and chop the bananas into ½-inch rounds.
    Brush the cut side of the bananas with the butter and season with 1 tablespoon of the brown sugar. In a medium bowl toss the strawberries with the remaining ½ tablespoon brown sugar; set aside. Grill the bananas, cut side down, over medium heat, with the lid open, until warm and nicely marked, 2 to 4 minutes (do not turn). Remove from the grill. Cool slightly, discard the peels, and chop the bananas into ½-inch rounds.
  • For each serving, add alternating layers of the sabayon mixture, banana rounds, strawberries, and almonds in a parfait glass or serving bowl. Serve immediately.

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