Thick Banana Cream Dessert and Light Strawberry Dessert

Ingredients

• 40 g Unsalted Butter (room temperature, cut into small pieces)
• 3 pcs Bananas (ripe, peeled and sliced)
• 1 tbsp Lemon Juice (freshly squeezed)
• 0.33 tsp Turmeric Powder (optional, for color)
• 3 pcs Egg Yolks (room temperature)
• 50 g Cornstarch (divided, no foil packaging)
• 200 ml Whole Milk (room temperature)
• 450 ml Heavy Cream (33‑38% fat) (chilled, for whipping)
• 200 g Fresh Strawberries (hulled and roughly chopped)
• 80 g Granulated Sugar (measure level)

Instructions

1. Cook Bananas

   Melt the butter in a saucepan over medium heat, add the sliced bananas and cook, stirring occasionally, until they are very soft.

   Time: PT5M

   Temperature: Medium heat

2. Blend Banana Base

   Transfer the cooked bananas to a blender, add lemon juice, optional turmeric, 2 egg yolks, 25 g of cornstarch, and the milk. Blend until completely smooth.

   Time: PT5M

3. Thicken Banana Cream

   Pour the blended mixture back into the saucepan and cook over medium heat, stirring constantly, until it begins to bubble and thickens – about 1 minute after the first bubbles appear.

   Time: PT5M

   Temperature: Medium heat

4. Cool Banana Cream

   Transfer the thickened banana cream to a shallow bowl, cover, and place in the refrigerator until firm (about 30 minutes).

   Time: PT30M

5. Whip Heavy Cream (Banana Portion)

   Using a chilled bowl and whisk, beat 250 ml of the chilled heavy cream until stiff peaks form.

   Time: PT5M

6. Combine Banana Cream and Whipped Cream

   Fold the whipped cream gently into the chilled banana cream until the mixture is smooth and airy.

   Time: PT3M

7. Pipe Banana Dessert

   Fit a piping bag with a star tip, fill it with the banana‑cream mixture, and pipe decorative swirls onto serving plates or a chilled tray.

   Time: PT2M

8. Prepare Strawberry Puree

   Hull the strawberries, then blend them in the blender until smooth.

   Time: PT5M

9. Mix Strawberry Base

   In a saucepan, combine the strawberry puree, 1 egg yolk, 80 g sugar, and the remaining 25 g cornstarch. Stir until smooth.

   Time: PT3M

10. Thicken Strawberry Cream

    Cook the mixture over medium heat, stirring constantly, until it bubbles and thickens (about 5 minutes).

    Time: PT5M

    Temperature: Medium heat

11. Cool Strawberry Cream

    Transfer to a shallow bowl, cover, and refrigerate until completely cool (about 30 minutes).

    Time: PT30M

12. Whip Heavy Cream (Strawberry Portion)

    Whip the remaining 200 ml of chilled heavy cream to stiff peaks.

    Time: PT5M

13. Combine Strawberry Cream and Whipped Cream

    Fold the whipped cream into the cooled strawberry cream until smooth and airy.

    Time: PT3M

14. Pipe Strawberry Dessert

    Fill a clean piping bag with the strawberry‑cream mixture and pipe decorative swirls alongside or atop the banana dessert, or serve separately.

    Time: PT2M

Nutrition Facts

Calories

300

Protein

5 g

Carbohydrates

45 g

Fat

22 g

Fiber

3 g

Ingredient Substitutions

• Instead of Unsalted Butter: Margarine, Coconut oil
• Instead of Bananas: Plantains
• Instead of Lemon Juice: Bottled lemon juice
• Instead of Turmeric Powder: Saffron (use sparingly), Paprika (for color only)
• Instead of Egg Yolks: Pasteurized egg yolk (2 tbsp per yolk)
• Instead of Cornstarch: Arrowroot powder, Tapioca starch
• Instead of Whole Milk: 2% milk, Almond milk
• Instead of Heavy Cream (33‑38% fat): Whipping cream, Coconut cream (for dairy‑free)
• Instead of Fresh Strawberries: Frozen strawberries, thawed
• Instead of Granulated Sugar: Honey (use 2/3 cup), Maple syrup (use 2/3 cup)

Equipment Needed

• Saucepan
• Blender
• Mixing Bowl
• Whisk
• Piping Bag with Star Tip
• Spatula
• Measuring Cups and Spoons
• Refrigerator
• Stove

Critical Steps — Do Not Skip

• Cooking the banana mixture until it thickens (step 3).
• Cooking the strawberry mixture until it thickens (step 10).
• Whipping the heavy cream to stiff peaks while it is very cold (steps 5 and 12).
• Folding whipped cream gently to keep the airy texture (steps 6 and 13).

Chef Tips from the Video

• Use ripe but firm bananas for the best flavor and texture.
• Add a tiny pinch of salt to the whipped cream to enhance sweetness.
• For a brighter strawberry flavor, add a splash of orange liqueur or vanilla extract.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 2 days.

Freezer: Freeze in a sealed container for up to 1 month; thaw in the refrigerator before serving.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Both banana and strawberry creams can be prepared a day ahead and kept refrigerated; whip the cream just before serving for best texture.
• Piping bags can be filled and stored in the fridge for up to 4 hours.

Frequently Asked Questions