Banana ragu with yogurt-amaretti-cream

Step 1/ 4

• 80 ml banana juice
• 20 g sugar
• 1 vanilla bean

• cooking spoon
• small sauce pan

Boil the banana juice with half of sugar and vanilla seeds for approx. 3 – 5 min. until it thickens slightly. Remove from the stove and allow to cool.

Step 2/ 4

• 1 banana

• cutting board
• knife

Peel the banana and cut into small cubes.

Step 3/ 4

• 2 cl Grand Marnier
• salt

• small bowl

Season the stock with chilled Grand Marnier and a pinch of salt. Next, add the banana pieces and allow them to marinate for approx. 5 – 7 min.

Step 4/ 4

• 200 g Greek yogurt
• 20 g chocolate sprinkles
• 20 g sugar
• 40 g amaretti

• small bowl

Mix yogurt with chocolate sprinkles and the rest of the sugar. Fill the yogurt cream into serving glasses, pour the banana ragu on top, and serve with a garnish of amaretti crumbs.

Enjoy your meal!