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Banana Chiffon Trifle

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Ingredients
  Unflavored gelatin 1⁄2 Tablespoon (1/2 Envelope)
  Water 1 Cup (16 tbs) (As Needed)
  Ripe bananas 1 Cup (16 tbs), mashed
  Lemon juice 1 Tablespoon
  Lemon peel 1 Tablespoon
  Egg whites 2
  Sugar 1⁄3 Cup (5.33 tbs)
  Whipped cream 1 Cup (16 tbs)
  White bread cubes 2 Cup (32 tbs)
  Chestnut puree 2⁄3 Cup (10.67 tbs)
  Commercial chocolate syrup 1⁄3 Cup (5.33 tbs)
  Peanut and chocolate butter cream 1 1⁄2 Cup (24 tbs)
  Cocoa 1 Tablespoon
  Hazelnuts 1⁄2 Cup (8 tbs)
Directions

Following package instructions, let gelatin foam in a little water.
Set aside.
In a large bowl, mix mashed bananas with lemon juice and peel.
Set aside.
In the top half of a double boiler, whip egg whites and sugar to a foamy meringue.
Add gelatin.
Whip mixture until gelatin dissolves.
Remove from double boiler.
Let cool.
With a spatula, fold whipped cream into meringue, alternating with banana puree.
Refrigerate 1 hour or so.
Assembly In a large bowl, place half the bread cubes.
Spread half the chestnut puree on top.
Pour in banana chiffon cream.
Cover with remaining bread cubes.
Refrigerate 1 hour or so.
Remove from refrigerator.
Spread remaining chestnut puree over bread.
Coat with chocolate syrup.
Using a spatula or pastry bag, pipe peanut and chocolate butter cream all over trifle.
Dust with cocoa.
Decorate with hazel nuts.
Refrigerate 1 more hour.

Recipe Summary

Method: 
Chilling

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