Banana Chiffon Trifle Recipe
This Banana Chiffon Trifle recipe is easily right at the top of my favorite list. A yummy Dessert dish that I recommend to my friends is this recipe of Banana Chiffon Trifle. If you have a lot of Fruits on hand then you know its time to make some Banana Chiffon Trifle. Stop looking and try this Banana Chiffon Trifle recipe immediately.
Ingredients
1/2 envelope unflavored gelatin water
1 cup ripe bananas, mashed
1 tbsp lemon juice
1 tbsp lemon peel
2 egg whites
1/3 cup sugar
1 cup whipped cream
2 cups white bread cubes
2/3 cup chestnut puree
1/3 cup commercial chocolate syrup
1 1/2 cups peanut and chocolate butter cream
1 tbsp cocoa
1/2 cup hazelnuts
Directions
Following package instructions, let gelatin foam in a little water.
Set aside.
In a large bowl, mix mashed bananas with lemon juice and peel.
Set aside.
In the top half of a double boiler, whip egg whites and sugar to a foamy meringue.
Add gelatin.
Whip mixture until gelatin dissolves.
Remove from double boiler.
Let cool.
With a spatula, fold whipped cream into meringue, alternating with banana puree.
Refrigerate 1 hour or so.
Assembly In a large bowl, place half the bread cubes.
Spread half the chestnut puree on top.
Pour in banana chiffon cream.
Cover with remaining bread cubes.
Refrigerate 1 hour or so.
Remove from refrigerator.
Spread remaining chestnut puree over bread.
Coat with chocolate syrup.
Using a spatula or pastry bag, pipe peanut and chocolate butter cream all over trifle.
Dust with cocoa.
Decorate with hazel nuts.
Refrigerate 1 more hour.
Set aside.
In a large bowl, mix mashed bananas with lemon juice and peel.
Set aside.
In the top half of a double boiler, whip egg whites and sugar to a foamy meringue.
Add gelatin.
Whip mixture until gelatin dissolves.
Remove from double boiler.
Let cool.
With a spatula, fold whipped cream into meringue, alternating with banana puree.
Refrigerate 1 hour or so.
Assembly In a large bowl, place half the bread cubes.
Spread half the chestnut puree on top.
Pour in banana chiffon cream.
Cover with remaining bread cubes.
Refrigerate 1 hour or so.
Remove from refrigerator.
Spread remaining chestnut puree over bread.
Coat with chocolate syrup.
Using a spatula or pastry bag, pipe peanut and chocolate butter cream all over trifle.
Dust with cocoa.
Decorate with hazel nuts.
Refrigerate 1 more hour.
