Banana Semifreddo


1/2 cup almonds -- (3 ounces) whole unblanched
1 pound ripe banana -- peeled and sliced
1/4 cup dark brown sugar -- firmly packed
2 tablespoons dark rum
2 teaspoons lime juice
1 cup heavy cream
1 tablespoon granulated sugar
1 pinch salt


Preheat oven to hot (400 degrees). Toast almonds on baking sheet in preheated hot oven (400 degrees) for 7 to 10 minutes or until fragrant and crisp. Cool. Coarsely chop. Combine bananas, brown sugar, rum and lime juice in food processor. Whirl until pureed. Transfer puree to large bowl. Beat cream in small bowl until frothy. Gradually beat in granulated sugar and salt until soft peaks form. Gently fold cream into banana mixture. Reserve 2 tablespoons nuts for garnish. Fold remaining nuts into banana mixture. Spoon into 8 individual ramekins or dessert cups. Cover with plastic wrap and freeze 1 1/2 hours or up to 3 days. (The longer the mixture is frozen the longer it will need to warm up slightly before serving.) To serve: Remove from freezer and let stand for 30 minutes or until softened to smooth and creamy consistency. Sprinkle with reserved nuts.

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