- PASTRY CREAM
- 1 banana
- 1 tsp lemon juice
- 2 cups half and half
- 2 eggs
- 1 oz cornstarch
- 4 oz sugar
- 1/8 tsp salt
- 1 tsp vanilla
- 1 tbsp unsalted butter
- WHIPPED TOPPING
- 2 cups heavy cream
- 1/2 tsp gelatin
- 1 tbsp water
- 2 tbsp sugar
- graham cracker crust
Roast banana 325 for 20 minutes.
Whisk 2 eggs and cornstarch in a bowl til cornstarch is dissolved. Add 1/4 c of the half and half.
Set a fine mesh strainer over a small bowl by the stove.
Whisk sugar, the rest of the half and half and salt in a small pot. Heat til boiling, stirring occasionally. Pour 1/4 c of the heated milk into the egg mix and whisk. Pour the tempered eggs into the strainer. Pour the strained eggs back into the pot. Whisk vigoriously for a few minutes til cornstarch thickens. Turn off heat, stir in butter and vanilla.
Put pastry cream in food processor along with the banana and lemon juice. Process til smooth. Cover with plastic wrap and refrigerate til cold.
Soften gelatin and water in a small stainless steel bowl. Place over simmering water til liquid.
Beat heavy cream and sugar til soft peaks. Add warm gelatin. Beat til stiff peaks.
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