Banana ragu with yogurt-amaretti-cream

Banana ragu with yogurt-amaretti-cream

Based on 8 ratings

Difficulty

Easy 👌
20
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-2+
1  
banana
80 ml 
banana juice
40 g 
sugar
1  
vanilla bean (seeds)
2 cl 
Grand Marnier
200 g 
Greek yogurt
20 g 
chocolate sprinkles
40 g 
amaretti
salt
Metric
Imperial
  • 1  banana
  • 80 ml banana juice
  • 40 g sugar
  • 1  vanilla bean (seeds)
  • 2 cl Grand Marnier
  • 200 g Greek yogurt
  • 20 g chocolate sprinkles
  • 40 g amaretti
  • salt

Utensils

  • 2 small bowls
  • cooking spoon
  • cutting board
  • small sauce pan
  • knife

Enjoy with

Riesling Beerenauslese, 2011
The very best Riesling grapes make this wine a sweet taste sensation and underscore the fruitiness of the banana ragu. Ideal serving temperature is between 11 - 13°C/54°F.

Nutrition per serving

Cal
480
Protein
10g
Fat
15g
Carb
69g

Step 1/4

Boil the banana juice with half of sugar and vanilla seeds for approx. 3 – 5 min. until it thickens slightly. Remove from the stove and allow to cool.
  • 80 ml banana juice
  • 20 sugar
  • 1 vanilla bean
  • cooking spoon
  • small sauce pan

Boil the banana juice with half of sugar and vanilla seeds for approx. 3 – 5 min. until it thickens slightly. Remove from the stove and allow to cool.

Step 2/4

Peel the banana and cut into small cubes.
  • 1 banana
  • cutting board
  • knife

Peel the banana and cut into small cubes.

Step 3/4

Season the stock with chilled Grand Marnier and a pinch of salt. Next, add the banana pieces and allow them to marinate for approx. 5 – 7 min.
  • 2 cl Grand Marnier
  • salt
  • small bowl

Season the stock with chilled Grand Marnier and a pinch of salt. Next, add the banana pieces and allow them to marinate for approx. 5 – 7 min.

Step 4/4

Mix yogurt with chocolate sprinkles and the rest of the sugar. Fill the yogurt cream into serving glasses, pour the banana ragu on top, and serve with a garnish of amaretti crumbs.
  • 200 Greek yogurt
  • 20 chocolate sprinkles
  • 20 sugar
  • 40 amaretti
  • small bowl

Mix yogurt with chocolate sprinkles and the rest of the sugar. Fill the yogurt cream into serving glasses, pour the banana ragu on top, and serve with a garnish of amaretti crumbs.