Crema de PlátanoContemporary Mexican desserts are being presented in stylish new ways. I had a similar banana sauce with rum cake at Fuerte restaurant in Tlaquepaque. The sauce is also very good spooned over fresh tropical fruits.
Banana Cream Dessert Sauce
Crema de PlátanoContemporary Mexican desserts are being presented in stylish new ways. I had a similar banana sauce with rum cake at Fuerte restaurant in Tlaquepaque. The sauce is also very good spooned over fresh tropical fruits.
Ingredients
Makes about 1½ cups
- 1 ripe banana about 4 ounces, peeled and sliced
- ¼ cup pineapple juice
- ¼ cup sifted confectioners’ sugar
- ¾ cup cold whipping or heavy cream
- ¼ teaspoon pure vanilla extract
Instructions
- Put the banana, pineapple juice, and sugar in a medium saucepan and cook over medium heat until the bananas are soft, about 3 minutes.
- Transfer to a food processor and purée until smooth.
- Transfer to a bowl, cover, and refrigerate until cold, about 1 hour.
- Beat the cream to stiff peaks and fold into the cold banana purée.
- Stir in the vanilla.
Notes & Wine Advice
Cover and refrigerate until shortly before serving. (Can be made 1 day ahead.)