Banana ragu with yogurt-amaretti-cream
Time: 20 min. preparation time, 0 min. baking time
Nutrition: Calories ca 480 / Protein 10g / Carbohydr. 69g / Fat 15g
Ingredients (2 servings)
|80 ml||banana juice|
|1||vanilla bean (seeds)|
|2 cl||Grand Marnier|
|200 g||Greek yogurt|
|20 g||chocolate sprinkles|
2 small bowls, cooking spoon, cutting board, small sauce pan, knife
Riesling Beerenauslese, 2011
The very best Riesling grapes make this wine a sweet taste sensation and underscore the fruitiness of the banana ragu. Ideal serving temperature is between 11 – 13°C/54°F.
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.
cooking spoon, small sauce pan
80 ml banana juice / 20 g sugar / 1 vanilla bean
Peel the banana and cut into small cubes.
cutting board, knife
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
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