1/3 cup thickened cream
1 egg white
2 tablespoons caster sugar
1 banana, thinly sliced
Edible flower petals* (optional)
¼ cup caster sugar
¼ cup hazelnuts (skinless)
- For the toffee praline, in a saucepan add caster sugar and one tablespoon water and bring to boil without stirring over high heat. When the syrup starts to turn golden in colour add hazelnuts and stir to combine, then quickly pour onto a paper lined baking tray and cool. Break toffee into pieces and place in a food processor and blitz until praline is a course crumb. Set aside two tablespoons of praline for garnish and store in an airtight container until ready to serve.
- In a bowl whip cream until soft peaks form and set aside.
- Using an electric mixer beat egg white until soft peaks form, then gradually add sugar until the meringue is stiff and shiny. Fold whipped cream into the meringue then fold in remaining praline. Spoon into (125ml) silicon molds, or other plastic dariole mold smooth tops and place in the freezer for at least 4 hours or overnight.
Arrange sliced banana slightly overlapping in a circular pattern in the center of 2 serving plates. Un-mold parfait onto the banana slices, scatter over praline and garnish with mint and flower petals around the base of the parfait and serve.