Ever wondered what dessert you could quickly whip up with almost no effort that generates a big ‘Yum!’ response?
Here’s something I’ve been making since the 1980’s when crème fraîche first became trendy in the UK and this recipe is a great one to keep up your sleeve.
Bananas are good all year round and the version with mixed berries is especially good in summer; use any combination you like. Here I’ve used strawberries and blueberries because that’s what I had in my fridge. Blackberries and raspberries (and even blackcurrants if you’re lucky enough to find those, as they’re unheard of in Colorado) would be fabulous.
Don’t be tempted to substitute sour cream for the crème fraîche as it simply lacks the rich buttery flavor that crème fraîche adds to everything it touches.
You’ll need to make this 3 hours ahead but the preparation time is about 3 minutes. It’s pretty in individual bowls but if you don’t have any small glass dessert dishes, make it in a large one.
You can increase the amount of yogurt for a slightly less rich combination but you definitely want to taste the crème fraîche.
One last note; the bananas are mixed together with the yogurt and crème fraîche but if you’re making it with berries, make those the bottom layer.
TOFFEE BANANA (or BERRY) DESSERT with TOASTED ALMONDS
2 large ripe bananas (or 2 cups of mixed summer berries)
2 oz (57g) of flaked almonds, lightly toasted in a dry skillet
8 oz (250g) of 2% plain Greek-style yogurt
8 oz (250g) of crème fraîche
5 oz (145g) of dark soft brown sugar
Combine the yogurt and crème fraîche and thinly slice the bananas. Fold everything together and spoon into individual dishes or a large shallow serving dish.
Distribute the sugar evenly over the top; cover with cling film and refrigerate for 3 hours. The sugar will melt and form a lovely rich toffee topping.
Scatter the toasted flaked almonds over the dessert just before serving.