Banana Chiffon Trifle Recipe
Ingredients
| 1/2 envelope unflavored gelatin water | ||
| Ripe bananas | 1 Cup (16 tbs), mashed | |
| Lemon juice | 1 Tablespoon | |
| Lemon peel | 1 Tablespoon | |
| Egg whites | 2 | |
| Sugar | 1/3 Cup (16 tbs) | |
| Whipped cream | 1 Cup (16 tbs) | |
| White bread cubes | 2 Cup (16 tbs) | |
| 2/3 cup chestnut puree | ||
| 1/3 cup commercial chocolate syrup | ||
| 1 1/2 cups peanut and chocolate butter cream | ||
| Cocoa | 1 Tablespoon | |
| Hazelnuts | 1/2 Cup (16 tbs) | |
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.
Chef
