This recipe is from the kitchen of Baguette Bistrot and Bar.
Photography by Carole Margand and David Wilson


  • 12 egg yolks
  • 225ml water
  • 300gr caster sugar
  • 3 egg whites
  • 185g caster sugar
  • 100ml water
  • 450ml semi whipped cream
  • 4 ripe bananas
  • 2 shots spiced rum
  • Jelly
  • 250ml pedro ximinez sherry
  • 2 gelatine sheets
  • Praline
  • 100gr roasted, peeled and chopped hazelnuts
  • 200gr caster sugar
  • Salted Caramel
  • 200gr
  • 2 good pinches sea salt
  • 100ml cream
  • 50gr butter
  • Garnish
  • 2 Bananas


You will need to start this recipe a day ahead.
Create a bombe base, using a sugar thermometer place the 330gr sugar and 225ml water into a pan and cook till it reaches 108℃.
Whisk the egg yolks till they triple in size, then mix the sugar mixture in and continue whisking till cool. Reserve in the fridge.
Create an Italian meringue by placing185gr caster sugar and 100ml water in a pan with the sugar thermometer and cook till it reaches 121℃, meanwhile whisk the egg whites till soft peaks, add the sugar mixture to the egg whites and whisk till cool.
Puree the bananas with the rum, fold the banana puree into the cream, fold in the bombe mixture, then fold in the Italian meringue, place mixture in the freezer overnight.
For the jelly soften the gelatine in ice cold water, warm the sherry slightly then whisk in the gelatine, pour onto a tray, refrigerate till set, scrape the jelly onto a chopping board and chop into small pieces, work quickly or it will melt! Reserve in fridge.
For the Praline, place the sugar in a pan and cook over a medium heat till it starts to melt, give a stir and continue cooking until a dark caramel forms add in the hazelnuts and pour onto an oiled baking tray, allow to cool and blitz in a food processor. Set aside.
For the salted caramel, place the sugar in a pan and cook over a medium heat till it starts to melt, give a stir and continue cooking until a dark caramel forms, whisk in the cream and butter, bring back to the boil and season with salt. Set aside.
Slice two bananas and lay on a tray, cover with Demerara sugar and caramelised under a hot grill for garnish.
To plate up assemble in tall glasses, a spoon of the salted caramel, the parfait, the jelly,the bananas and a scatter of praline, then repeat.


Recipe from Baguette Bistrot and Bar Chef – Head Chef: Graham Waddell Sous Chef: Sarah Sullivan Photography – David Wilson and Carole Margand More great recipes online

David Wilson

David Wilson

Foodlife is a culmination of recipes and ideas from longs days in commercial kitchens, food photography projects and translations from my trusty cooking notebook that has followed me across the globe. Enjoy these ideas and if you get motivated yourself, send me through some of your own.