Banana Cinnamon Frozen Parfait

A sophisticated yet simple frozen dessert that brings comfort and elegance in every bite. This Frozen Banana Cinnamon Parfait is whipped to a silky smoothness, layered with warm spice and mellow banana flavour, then frozen to create a light, creamy texture. Served with a lush Apricot Rum Sauce, gently simmered with dark rum and a hint of citrus, it offers a beautifully balanced contrast — rich, fruity, and slightly boozy. Perfect for entertaining or as a refined end to a summer meal.

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Keyword: Caribbean, Bananas, Cinnamon, Rum, Parfait, Ice-Cream

Category: Frozen Desserts, Pastry

Course: Dessert, Desserts, Frozen

Cuisine: Caribbean

Prep Time: 5

Cook Time: 15

Freezing Time: 4

Total Time: 4 20

Servings: Servings

Calories: 564kcal

Author: MJF

Cost: £5.00

Equipment

3 Stainless Bowls & a Whisk
1 Bain-Marie
1 Blender
8 Decortive Moulds (or 1 large)

Ingredients

1 each Egg Yolk
2 each Whole Eggs separated
4 oz Sugar
11 oz Heavy Cream whipped
4 oz Bananas (pureed)
½ oz Banana Liqueur
½ tsp Cinnamon
Vegetable Oil to grease moulds

Apricot Sauce

1½ Cups Poached Apricots tinned may be used
½ Cup Syrup from poaching the apricots
1 Tbsp Amber Rum

Instructions

Cook the yolks and the sugar over a hot water bain-marie to create a sabayon, whisking until very white and light. The consistency is correct when you can trace a figure “8” when lifting the whisk above the surface of the mixture.
Add the bananas, liqueur and cinnamon.
Separately whisk the egg whites and lightly fold with the cream into the mixture.
Pour into lightly oiled moulds and place in the freezer for at least 4 hours or preferably overnight.

Make the Apricot Sauce

Poach the apricots in stock syrup flavoured with citrus, cloves, cinnamon, and rum.
Adjust the sweetness if necessary, with some sugar or lemon juice.
Puree and pass through a fine strainer.

To Serve:

Unmould the parfaits and serve with the apricot sauce and banana chips or slices.

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