California Raisin Parfait and Banana Bread Rectangles

By Bryan Dimayuga

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  • 1.

    Prepare a syrup by mixing water with 200 grams of granulated sugar and rum. Soak the raisins in the syrup until they bloom and their skins soften. Drain the raisins off excess fluid and roughly chop them.

    To prepare the parfait, combine the yolks, sugar and vanilla pod in a bowl. Put this into a bain-marie and allow the mixture to become stiff then mix in the chopped California Raisins.

    Melt the milk chocolate in a saucepan over a water bath and slowly mix into the California Raisin mixture.

    Cool the final mixture to 35°C and fold in the whipped heavy cream. Divide into desired portions and freeze quickly.

  • 2. Banana Bread Rectangles

    Preheat a convection oven to 160°C.

    Grease a stainless steel rectangular mold.

    Mix sugar, eggs, and oil until the mixture is homogenous. Mix in the fresh bananas.

    Sift all the dry ingredients and add to the liquid mixture. Combine well and pour into the prepared mold.

    Bake for about 10 minutes until the centre of the loaf is dry and the sponge springs back when gentle pressure is applied. Allow to cool to room temperature.

    Cut into the desired size. Freeze the bread if you are not using it on the day it was made.

  • 3. Salted Caramel Sauce

    n a heavy-bottomed saucepan, combine the sugar and water over low-to-medium heat until the sugar dissolves. Increase the heat and bring to a boil, without stirring. If necessary, use a wet pastry brush to wash down any crystals on the side of the pan. Boil for about 5 to 6 minutes, until the syrup is deep, amber color.

    Remove the saucepan from the heat and carefully whisk in the heavy cream. The mixture will bubble. Stir in butter and salt. Transfer the caramel to a dish and allow to cool.