Banana Parfait Recipe with Chocolate Mousse by Chef Stuart Heeney from Clontarf Castle
This Banana parfait recipe with chocolate mousse is by executive chef Stuart Heeney from Clontarf Castle.
Serves 6-8 portions
– 10 egg yolks
– 100g caster sugar
– 250g banana puree
– 300ml cream
– 170g chocolate
– 130g egg whites
– 60g sugar
– 60g egg yolk
– 20g sugar
– 70ml cream
1. Whip the cream until its soft peaks and then place in the fridge, whisk the egg yolks and the sugar over a bain marie until they are white and fluffy.
2. Mix the banana puree and the egg mix together when they are warm leave to cool slightly then fold in the whipped cream and put in a tray lined with parchment paper and place in the freezer.
1. Whip the 20 g of sugar and egg yolks until ribbon stage, melt the chocolate in a bowl over simmering water.
2. Whip the egg whites and the rest of the sugar to a stiff peak, and whip the cream until soft peaks, when chocolate is cooled fold all together place in fridge for an hour to set.
1. Take the parfait out of the freezer and cut into rectangle shapes and leave to sit at room temperature for 1 minute.
2. Cut some bananas into 1-inch pieces sprinkle the top of them with brown sugar and glaze them with a blowtorch, place the parfait and the bananas on a plate and spoon on a generous amount of chocolate mousse.
Stuart Heeney is a Dublin native and started his culinary career in the Michelin Star, Chapter One where he trained under Ross Lewis. He studied at the School of Hospitality Management and Tourism, Cathal Brugha Street, which has been synonymous with the hospitality and catering industry in Ireland since 1941.
Stuarts food philosophy is simple, local produce and sourcing lies at the heart of the menus, simple ingredients cooked with flair and imagination presented with finesse.