Recipe by Jamie Purviance
Banana and Strawberry Parfait with Rum Sabayon
People
Serves 4
Prep Time
30 mins
Grilling Time
2 to 4 mins
- People
- Serves 4
- Prep Time
- 30 mins
- Grilling Time
- 2 to 4 mins
the Ingredients
Sabayon
- 6 large egg yolks
- ⅓ cup / 75 grams granulated sugar
- ½ cup / 120 milliliters 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 / 225 grams fresh strawberries, hulled and quartered
- ¼ cup / 25 grams sliced almonds, toasted in a dry skillet
Instructions
- 01 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.
- 02 Prepare the grill for direct cooking over medium heat (350° to 450°F).
- 03 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.
- 04 For each serving, add alternating layers of the sabayon mixture, banana rounds, strawberries, and almonds in a parfait glass or serving bowl. Serve immediately.
the Ingredients
Sabayon
- 6 large egg yolks
- ⅓ cup / 75 grams granulated sugar
- ½ cup / 120 milliliters 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 / 225 grams fresh strawberries, hulled and quartered
- ¼ cup / 25 grams sliced almonds, toasted in a dry skillet
