Oatmeal and Banana Parfait
Votes: 3
Time: 1 hour 30 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
These elegant individual desserts feature banana slices, oatmeal cream, and oatmeal cake layers in clear glasses before serving. The cream and cake are made with unflavored instant oatmeal. In addition to oats, the cake also contains wheat flour, walnuts, and sugar. Everything is mixed with melted butter, baked, and then the cake is glazed with chocolate, which forms a delicious, thin layer of glaze. Paired with the delicate cream and bananas, it becomes especially delicious.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Cake
- 3/4 cup premium flour
- 2 x 30g packets of plain instant oatmeal (about 1 cup)
- 1/3 cup ground walnuts
- 1/3 cup sugar
- 110 g unsalted butter
- 60 g semi-sweet chocolate, finely chopped
Oatmeal cream
- 1.5 cups heavy cream
- 30 g of plain instant oatmeal
- 1/3 cup sugar
- 1 tsp vanilla extract
- 1/4 teaspoon freshly grated nutmeg
- 2 bananas, thinly sliced
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Recipes with similar ingredients: rolled oats, semi-sweet chocolate, walnuts, cream, nutmeg, bananas
Cooking the dish according to the recipe:
- Preheat oven to 350°F (175°C). Combine flour, oats, walnuts, sugar, and a pinch of salt in a bowl. Melt butter in a saucepan over medium heat and cook until light brown, 6 minutes. Stir in dry ingredients. Press batter into the bottom of a 9-inch (22 cm) round springform pan and press evenly. Bake until golden brown, 30 minutes.
- Remove the cake from the oven and sprinkle with chocolate chips. Let it sit until the chocolate begins to melt, then spread it with the back of a spoon. Refrigerate the cake for 30 minutes to allow the chocolate to set. Break it into pieces.
- Prepare oatmeal creamFill a large bowl with ice. Microwave 3/4 cup heavy cream until simmering, 45 seconds. Puree with the oats, sugar, a pinch of salt, vanilla, and nutmeg in a blender until smooth. Transfer to a bowl and set over ice; beat until completely cool. In another bowl, whip the remaining 3/4 cup heavy cream until soft peaks form; fold into the oats.
- Layer oatmeal cream, bananas, and cake pieces in 4 parfait glasses.
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