Bananparfait with toasted buckwheat and lemon syrup
4 egg yolks
75 g sugar
4 dl. whipping cream
½ vanilla pod
1 organic lemon
2 very ripe bananas
Beat egg yolks, sugar and vanilla seeds to creamy and white.
Whip the cream until light foam.
Peel the bananas and mash them with juice and finely grated zest of lemon.
Mix the egg mixture and banana puree to a smooth mixture and then add the whipped cream into the mixture and mix well.
Put in a form and place in the freezer. Freeze parfait at least 3-4 hours before serving with toasted buckwheat, syrup and a some red sorrel on top.
Lemon syrup and buckwheat
50 g of buckwheat
50 g sugar
Put juice and finely grated zest from lemons in a saucepan with the sugar, bring to a boil and reduce to syrup.
Remove from the heat and let the syrup cool down.
Put buckwheat in a dry pan and toast them at a low temperature until they are golden and crisp.
Take buckwheat of the pan and let them cool down.