Banana ragu with yogurt-amaretti-cream

Based on 9 ratings
Julie

Julie

Editor-in-Chief

Difficulty

Easy 👌
20
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-2+
banana
80 ml banana juice
40 g sugar
vanilla bean (seeds)
2 cl Grand Marnier
200 g Greek yogurt
20 g chocolate sprinkles
40 g amaretti
salt
Metric
Imperial

Utensils

  • cooking spoon
  • small sauce pan
  • cutting board
  • knife
  • small bowl

Nutrition per serving

Cal
480
Protein
10 g
Fat
15 g
Carb
69 g
  • Step 1/4

    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.
    • 80 ml banana juice
    • 20 g sugar
    • 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

    Peel the banana and cut into small cubes.
    • banana
    • cutting board
    • knife

    Peel the banana and cut into small cubes.

  • Step 3/4

    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.
    • 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

    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.
    • 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.