Banana Cream Dessert Sauce
Crema de PlátanoContemporary Mexican desserts are being presented in stylish new ways. I had a similar banana sauce with rum cake at Fuerte restaurant in Tlaquepaque. The sauce is also very good spooned over fresh tropical fruits.
Ingredients
Makes about 1½ cups
- 1 ripe banana about 4 ounces, peeled and sliced
- ¼ cup pineapple juice
- ¼ cup sifted confectioners’ sugar
- ¾ cup cold whipping or heavy cream
- ¼ teaspoon pure vanilla extract
Instructions
- Put the banana, pineapple juice, and sugar in a medium saucepan and cook over medium heat until the bananas are soft, about 3 minutes.
- Transfer to a food processor and purée until smooth.
- Transfer to a bowl, cover, and refrigerate until cold, about 1 hour.
- Beat the cream to stiff peaks and fold into the cold banana purée.
- Stir in the vanilla.
Notes / Tips / Wine Advice:
Cover and refrigerate until shortly before serving. (Can be made 1 day ahead.)
