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Categories:
flour ground walnuts sugar salt butter chocolate heavy cream sugar salt vanilla freshly grated nutmeg bananas
Viewed: 18 - Published at: a year agoIngredients
- 3/4 cup all-purpose flour
- 2 1 -ounce packets plain instant oatmeal (about cup)
- 1/3 cup ground walnuts
- 1/3 cup sugar
- Salt
- 1 stick unsalted butter
- 2 ounces semisweet chocolate, finely chopped
- 1 1/2 cups heavy cream
- 1 1 -ounce packet plain instant oatmeal (about cup)
- 1/3 cup sugar
- Salt
- 1 teaspoon vanilla extract
- 1/4 teaspoon freshly grated nutmeg
- 2 bananas, thinly sliced
Method
- Make the bark: Preheat the oven to 350.
- Combine the flour, oatmeal, walnuts, sugar and a pinch of salt in a bowl.
- Melt the butter in a pot over medium heat and cook until light brown, 6 minutes.
- Stir into the dry ingredients.
- Press the dough into the bottom of a 9-inch springform pan.
- Bake until golden brown, 30 minutes.
- Remove the crust from the oven and sprinkle with the chocolate; let stand until soft, then spread with the back of a spoon.
- Refrigerate the bark until firm, 30 minutes.
- Break into pieces.
- Make the oatmeal cream: Fill a large bowl with ice.
- Microwave 3/4 cup cream until simmering, 45 seconds.
- Puree with the oatmeal, sugar, a pinch of salt, vanilla and nutmeg in a blender.
- Transfer to a bowl and place over the ice; whisk until cool and thick.
- In another bowl, whisk the remaining 3/4 cup cream until soft peaks form; fold in the oatmeal puree.
- Layer the oatmeal cream, bananas and crushed bark in 4 parfait glasses
- Photograph by Kate Mathis
