Description

This creamy banana curd dessert with crunchy nut brittle is an absolute delight! I like to make it when I need something quick and special on the table. The curd is refined with cream and a touch of sweetness, the bananas add a fruity note and the brittle adds an extra crunch. Perfect as a light dessert or sweet snack in between. If you don't like it too sweet, you can reduce the sugar. A great recipe that is always well received by young and old!

Ingredients (8 ingredients)

500 g Curd

200 ml Cream

40 g Sugar

1 Pck. Vanilla sugar

2 piece Banana(s)

1 etwas Lemon juice

1 n. B. Nut nougat cream

1 n. B. Brittle

Preparation (8 steps)

Prepare curd mixture

Thermomix® Setting

20 sec/Speed 3

Put curd, sugar and vanilla sugar into the mixing bowl and mix for 20 sec./speed 3.

Whip cream

Thermomix® Setting

2 min/Speed 3.5

Insert the butterfly. Add cream to the mixing bowl and whip for 2 min./speed 3.5. Then remove the butterfly.

120

Fold in cream

Carefully fold the whipped cream into the curd mixture with the spatula.

Prepare bananas

Mash bananas with a fork and drizzle with lemon juice.

Heat nut nougat cream

Heat nut nougat cream in a separate bowl in the microwave or in a water bath until it is slightly liquid.

Prepare brittle

Let chopped hazelnuts and sugar caramelize in a pan without fat over medium heat, stirring constantly. Then let cool on a baking paper and chop roughly.

Layer dessert

Layer curd dish, nut nougat cream and bananas alternately in glasses.

Chill and serve

Put the filled glasses in the refrigerator for at least 2 hours. Sprinkle with brittle before serving.

Finished cooking? Great! 🎉

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About this recipe

This banana curd dessert is a real classic in our home. I still remember how my grandma always made it for us children when we visited her on the weekend. Of course without Thermomix®, but the basic idea is the same: a quick, delicious dessert that simply makes you happy. I have adapted her recipe a little over the years and with the Thermomix® it is now even faster and easier. The curd forms the basis for this dessert. I prefer to use low-fat curd, because it is not so heavy, but you can of course also use curd with a higher fat content if you like it creamier. The sugar and vanilla sugar provide the sweetness, although I personally don't use too much sugar, as the bananas already bring sweetness with them. The cream then makes the whole thing really nice and creamy and airy. It is important that the cream is well chilled before whipping it so that it becomes nice and stiff. The Thermomix® makes the preparation really easy. First, mix the curd with sugar and vanilla sugar. Then the butterfly is used to whip the cream. Here it is important to keep an eye on the time so that the cream doesn't turn into butter. Then carefully fold the cream into the curd mixture. The bananas are mashed with a fork and drizzled with some lemon juice so that they do not turn brown. The nut nougat cream is heated briefly so that it is more liquid and easier to layer. If you don't like nut nougat cream, you can leave it out or replace it with some caramel sauce. For the brittle, I have a simple recipe: chopped hazelnuts and sugar are caramelized in a pan. This requires some attention so that the sugar does not burn. Then let the brittle cool on a baking paper and chop it roughly. If you like it even easier, you can of course also buy ready-made brittle. The dessert can be varied wonderfully. For a vegan version, you can use soy curd and vegetable cream. Instead of nut nougat cream, you can also use almond paste or peanut butter. If you like it fruitier, you can also add other fruits such as strawberries, raspberries or blueberries. A touch of cinnamon or cardamom in the curd mixture provides a wintery note. The dessert is best served well chilled. You can enjoy it pure or garnish it with some fresh fruit. A few chocolate sprinkles or a dollop of cream make the whole thing even more festive. The dessert can be prepared well in advance and stored in the refrigerator. However, you should only sprinkle the brittle over it shortly before serving so that it remains crispy.