Fall

Banana Cremeux

by:
March 26, 2018
Photo by Joe
Author Notes

Its a French style, eggless custard. —Joe

  • Makes 8 (4oz) mason jars
Ingredients
  • 6 Ripe Bananas
  • 2 cups Whole Milk
  • 2 cups Heavy Cream
  • 1 packet Knox Gelatin (.25oz)
  • 1/2 cup Granulated Sugar
  • 2 ounces Banana Liquor
  • 1/2 cup White Chocolate
  • 1 teaspoon Kosher Salt
  • 1 Lime Zested
In This Recipe
Directions
  1. Start by rough chopping 4 of the bananas. Set aside. Now place the milk, banana liquor, cream and sugar in a pot (thick bottom if you have one) Bring this mixture to a boil.
  2. Turn off heat and add lime zest, chopped bananas, white chocolate and salt. Let this mixture steep until cool. Refrigerate overnight. (This step really helps impart the banana flavor into the dairy)
  3. (Next Day) Strain the banana/dairy mixture, place into a pot and back on the stove and bring to a simmer. While it is heating up place 1 packet of gelatin into a cup with 3 Tablespoons of water.
  4. Once dairy is at a simmer you can now whisk in your gelatin. Let this cook for a few minutes to dissolve all of the gelatin. Now strain the entire mixture.
  5. Pour the strained Banana Cremeux base into 4oz. mason jars or into any 4oz ramekins you may have.If you fill to the top you will have enough for 8 jars. Refrigerate until set (about 6 hours) Once cold you can place the lids back on until your ready to serve.
  6. Once set you can now chop the remaining bananas to place on top of the finished dessert. Optional: toast some sweetened coconut to garnish the bananas with. Enjoy!

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