Banana and Chocolate Cream Pie Parfaits
- 1/4 cup plus 1 tablespoon cornstarch
- 1/2 cup sugar
- 1 tablespoon light corn syrup
- 1/4 teaspoon kosher salt
- 1/4 cup plus 2 tablespoons unsweetened cocoa powder
- 1 1/2 ounces bittersweet chocolate, finely chopped
- 1 tablespoon unsalted butter
- 9 whole graham crackers, coarsely crushed
- 2 tablespoons unsalted butter, melted
- 2 teaspoons honey
- 1/2 teaspoon ground cinnamon
- Pinch of kosher salt
- 1 cup heavy cream
- 1/3 cup sugar
- 1/4 cup mashed banana
- 1/2 vanilla bean, split lengthwise and seeds scraped
- 2 bananas, peeled and sliced, for serving
- 1 pint banana or vanilla ice cream, for serving
- Make the pudding In a small bowl, whisk the cornstarch with 1/2 cup of water.
- In a medium saucepan, combine the sugar, corn syrup and salt with 1 1/2 cups of water and bring to a boil.
- Whisk in the cocoa powder, then whisk in the cornstarch slurry and cook until thick, about 1 minute.
- Remove from the heat and whisk in the chocolate and butter until smooth.
- Scrape the pudding into a bowl and press a piece of plastic wrap directly on the surface.
- Let cool, then refrigerate until chilled, about 1 hour.
- Meanwhile, make the crumbs In a bowl, toss the crushed graham crackers with the butter, honey, cinnamon and salt until evenly moistened.
- Make the banana cream In a large bowl, using a hand mixer, beat the cream with the sugar, mashed banana and vanilla seeds to stiff peaks.
- Spoon the pudding into six 8-ounce jars or cups.
- Top with a sprinkling of the graham cracker crumbs, a layer of sliced bananas and a scoop of ice cream.
- Garnish the parfaits with a dollop of the banana cream and graham cracker crumbs and serve.
cornstarch, sugar, light corn syrup, kosher salt, cocoa powder, bittersweet chocolate, unsalted butter, graham crackers, unsalted butter, honey, ground cinnamon, kosher salt, heavy cream, sugar, mashed banana, vanilla bean, bananas, banana
Taken from www.foodandwine.com/recipes/banana-and-chocolate-cream-pie-parfaits (may not work)