The recipe for this amazing dessert comes from a darling person, aunt Turkan, my friend’s mom. Aunt Turkan made it for one of our get-togethers here and I absolutely loved it. It was mixed fruits - plums, bananas, berries, grapes and other fruits I can’t remember - lushly covered with a creamy blanket. The cream, my friends, was out of this world. Luscious and velvety, it was perfumed with lemon and vanilla - a heavenly combination. Loved it!
So here it comes. I deviated from the original recipe and used a layer of sliced banana, followed by a layer of mixed fresh fruits instead of all kinds of mixed fruits. I also used my go-to garnish - fresh mint leaves - to decorate the top. One can never go wrong with fresh berries and mint, right?
Banana and Berries with Cream
Note: If you wish, make this dessert in individual cups or glasses. Also, the cream here is pudding-thick. If you prefer a looser cream, increase the amount of milk in the recipe accordingly.
For the Cream:
2 1/4 cup whole milk
14 tablespoons granulates sugar (yes, I used tablespoons)
4 tablespoons flour
2 tablespoons cornstarch (substitute: potato flour)
2 tablespoons freshly squeezed lemon juice
1 teaspoon vanilla extract
2 tablespoons fine lemon zest
1 tablespoon unsalted butter
For the Fruit Layer:
5-6 bananas, cut into thick circles
3-4 cups mixed fresh raspberries, blueberries and boysenberries (or any other berries of your choice, such as strawberries)
Fresh mint leaves
First, prepare the cream. In a medium saucepan combine milk, eggs, sugar, flour, cornstarch and lemon juices. Whisk thoroughly to blend, until no lumps remain. Stirring constantly with a wooden spoon, cook, until the mixture is slightly thick, about 2 minutes. Remove from the heat. Add vanilla extract, lemon zest and butter. Whisk with a baloon whisk or a hand mixer, until the butter is incorporated. Set the cream aside.
Meanwhile, arrange the banana slices on the bottom of a 13 x 10 (33 x 25 cm) pyrex dish in a single layer.
Spread mixed berries on top.
Pour the warm cream over the fruits. Bring to a room temperature. Cover with plastic wrap and refrigerate for a couple of hours before serving. Garnish with fresh mint leaves and serve.