Something frozen, quick and satisfying.
Banana Raspberry Frozen Parfaits:
Serves 8 -10
2 eggs, separated
1/2 cup sugar
1 cup pureed bananas
1/2 cup mascarpone*, at room temperature
1 cup heavy cream
1 pint raspberries
In an electric mixer bowl, whisk the egg yolks and 1/4 cup of sugar until pale and fluffy. In a separate bowl, stir the banana puree and mascarpone until smooth. Fold the yolk mixture into the banana mixture. Whisk the egg whites until firm peaks. Add the remaining 1/4 cup of sugar, 1 Tb. at a time and continue to whip until glossy. Fold the whites into the banana mixture. Whip the cream to soft peaks and add to the banana mix. Line the inside of a narow loaf pan with plastic wrap and let it hangs over the sides. Pour half of the banana parfait in the mold. Scatter raspberries on top and add the remaining half of the banana mixture. Cover with plastic wrap and freeze until firm.
Cut out slices and plate.
*A Marscapone Substitute, Marscapone being expensive, use this instead...
1 (8 ounce) package cream cheese, Softened
1/4 cup heavy cream
2 tablespoons butter, softened
In a medium bowl, mix together the cream cheese, cream and butter until well blended.