When I buy bananas I always take extra because I love to think about what delicious dessert I will make when they start to be too ripe to eat them as is. From a Korean drink like banana milk to a Norwegian banana and coconut cake.
And that is just a small example because we use even the skin of the banana, which has many more uses than we could have imagined. This ripe fruit is perfect for preparing desserts as delicious as this one. banana and meringue puddingwhich seems intended to share.
In this recipe we will alternate layers of pastry cream, cookies and banana to finish crowning with a Swiss meringue like the one we would put in a lemon pieso we will have to peel and cut the bananas into thin slices, and prepare the cream and meringue.
How to make pastry cream
The first thing we will do is the pastry cream because It is a elaboration that we need to cool. We start by beating the eggs with the sugar and cornstarch in a deep bowl and with a rod. It is important that there are no lumps so that later the cream is delicate and perfect. In a saucepan, heat the milk with the vanilla essence and add the previous mixture, stirring constantly while it thickens.
Once thickened, remove from heat and add the butter and a pinch of salt. We move to integrate everything and we pass to a bowl that we will cover with plastic wrap. Chef’s trick: if we don’t want a crust to form the film should touch the creamwhich is called covering the skin.
How to make Swiss meringue
In the world of confectionery we find three techniques for making meringue: the French, Swiss and Italian methods, each one designed for a type of dessert. Today we will need the Swiss meringue.
We start by putting a little water in a saucepan on the fire, letting it boil gently. On top of the saucepan we will place a bowl that fits the contour of the pot, in a bain-marie, in which we will put the egg whites and the sugar. It is essential check that the temperature of the egg whites never exceeds 60ºC to prevent them from coagulating. What we are doing is making it easier for the sugar to dissolve in the egg whites themselves and so that we do not find sugar crystals that are not very pleasant in the mouth. You can use a kitchen thermometer to control the temperature at all times.
ThermoPro TP02S Instant Read Kitchen Thermometer in 5 Seconds Digital Food Thermometers with Long Probe for Meat BBQ Food Liquids Oil Water
Once the sugar is dissolved, remove the container from the water bath and let cool for a few minutes. Add a few drops of lemon juice and whip the egg whites with a whisk or a food processor, starting at medium speed and raising it when they begin to whip. when the meringue cool completely and firm and shinywe have it.
PRIXTON KR200 – Pastry Mixer Power 1200 W 6 Speeds Stainless Steel Bowl 5 liters 3 Accessories Transparent Lid – Blue
Now it’s time to assemble the dish, and we will do it in a baking dish, like these ceramic ones. We will place layer by layer as we would with a tiramisu and ending with a layer of cream. On it, and as long as the meringue is completely cold, we put a generous final layer of meringuewhich with the help of a torch, we will toast lightly.
MALACASA Bake.Beka Series, Set of 4 Baking Dish, Oven Mold for Ideal Dishes for Lasagnas, Cakes, Tapas, Porcelain, Green
Max kitchen torch El Corte Inglés
We love to eat sweets from the best pastry shops in Madrid, but we also enjoy home-made desserts as delicious as this banana and meringue pudding. A perfect dessert to share with the family, like any of these banana cakes with which to take advantage of that ripe fruit that you have left in your pantry, or this banana bread express in the microwave that we can make when we have a sweet craving.
Note: some of the links in this article are affiliates and can bring a benefit to Trendencias.
Photos | Direct to the Palate
In Trendencias | Real bread: 14 artisan bakeries in Madrid where to buy it