This recipe combines some of my favorite vegetables but feel free to use your own favorite combination or whatever is available. The curry yogurt brings a spicy richness to the light and crunch...
- 1 cup heavy cream
- 2 tablespoons buttermilk
- Freshly squeezed juice from ½ lemon
- 2 tablespoons local honey
- ½ cup Marcona (or slivered) almonds
- 2–3 ripe bananas
- 2 tablespoons raw sugar
- 1 pint strawberries (or your favorite seasonal berries), washed and hulled
- 5 fresh mint leaves, torn
Mix heavy cream, buttermilk, lemon juice and honey together in a bowl and leave covered at room temperature for 36 to 48 hours. After mixture has thickened, place in the refrigerator.
Place Marcona almonds in a dry sauté pan over medium heat. Move almonds around in the pan as they brown. Set aside.
Peel bananas and cut into 1-inch-thick rounds, then coat the cut sides with sugar. Using a blow torch (otherwise use a broiler here but watch them carefully so not to burn), lightly brown one side. Turn over and repeat process until the bananas are done.
To serve, drizzle 4 dessert plates with honey crème fraîche. Divide banana pieces and berries between each plate along with toasted almonds and torn mint leaves. Enjoy!
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