Banana Cream Dessert Sauce

Crema de Plátano

Contemporary 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.

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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.)

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Course; Fruit / Sauce

Cuisine; Mexican