
Ingredients
- 6 pieces Egg Yolks
- ¾ cup Sugar
- 1 piece Ripe Banana, Pureed
- 2 tablespoons Amaretto Liquer
- 1 cup Heavy Cream
- ¾ cup Lily’s Peanut Butter
- 2 slabs Bacon, Fried to Crisp
- A pinch of Salt
Procedure
- In a pan, simmer water over medium heat.
- Prepare an extra bowl with ice water and set aside.
- In a metal bowl, whisk the egg yolk, 1/2 cup of sugar, banana puree, amaretto liquer, and salt.
- Place the metal bowl over the pot of simmering water (do not let the bowl touch the water).
- Whisk for 8-10 minutes until thickened.
- Remove the bowl from the simmering water and put it in the bowl with ice water.
- Beat the heavy cream and add the remaining 1/4 cup sugar with mixer until the cream holds stiff peaks. (Do not overbeat).
- Gently pour the banana puree.
- Heat Lily's Peanut Butter in the microwave for about 20 seconds until soft.
- Let it cool slightly.
- Swirl spoonful of Lily's Peanut Butter into the banana cream.
- Serve with bacon bits on top.