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    Banana Semifreddo


    Source of Recipe


    www.hungrymonster.com

    List of Ingredients




    1/2 cup almonds, whole, unblanched
    1 pound ripe banans, peeled,, sliced
    1/4 cup firmly packed brown sugar
    2 tablespoons dark rum
    2 teaspoons lime juice
    1 cup heavy cream
    1 tablespoon sugar
    pinch salt

    Recipe



    Preheat oven to 400¼F. Toast almonds on baking sheet in preheated 400¼F oven for 7 to 10 minutes or until fragrant and crisp. Cool. Coarsely chop. Combine bananas, brown sugar, rum and lime juice in food processor. Whirl until pureed. Transfer puree to large bowl. Beat cream in small bowl until frothy. Gradually beat in granulated sugar and salt until soft peaks form. Gently fold cream into banana mixture. Reserve 2 tablespoons nuts for garnish. Fold remaining nuts into banana mixture. Spoon into 8 individual ramekins or dessert cups. Cover with plastic wrap and freeze 1 1/2 hours or up to 3 days. (The longer the mixture is frozen the longer it will need to warm up slightly before serving.)

    To serve: Remove from freezer and let stand for 30 minutes or until softened to smooth and creamy consistency. Sprinkle with reserved nuts. MAKE-AHEAD TIP: The recipe can be prepared up to 3 days ahead and frozen.

 

 

 

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