This recipe for banana and berries with cream comes from my good friend’s mom, aunt Turkan. I love it. Aunt Turkan uses plums and grapes in addition to banana and berries and tosses them together before pouring a luscious cream on top.
I often deviate from the original recipe and use banana and berries only, in layers, without tossing them together. So, first come banana slices, followed by a layer of fresh berries, all this blanketed with the delicious cream. I also used my go-to garnish—fresh mint leaves—to decorate the top. One can never go wrong with fresh berries and mint, right?
Banana and Berries with Cream
Serves about 10
Note: If you wish, make this dessert in individual cups or glasses. Also, the cream here is pudding-thick. If you prefer a looser cream, increase the amount of milk accordingly.
For the Cream:
2 1/4 cup whole milk
14 tablespoons granulated sugar
4 tablespoons flour
2 tablespoons cornstarch
2 tablespoons freshly squeezed lemon juice
1 teaspoon vanilla extract
2 tablespoons fine lemon zest
1 tablespoon unsalted butter
For the Fruit Layer:
5-6 bananas, cut into thick circles
3-4 cups mixed fresh raspberries, blueberries and boysenberries (or any other berries of your choice, such as strawberries)
Fresh mint leaves
First, prepare the cream. In a medium saucepan combine the milk, eggs, sugar, flour, cornstarch, and lemon juice. Whisk thoroughly to blend, until no lumps remain. Stirring constantly with a wooden spoon, cook until the mixture is slightly thick, about 2 minutes. Remove from the heat. Add the vanilla extract, lemon zest, and butter. Whisk with a balloon whisk or a hand mixer, until the butter is incorporated. Set the cream aside.
Meanwhile, arrange the banana slices on the bottom of a 13-by-10-inch (33-by-25-cm) Pyrex dish in a single layer.
Spread mixed berries on top.
Pour the warm cream over the fruits. Bring to a room temperature. Cover with plastic wrap and refrigerate for a couple of hours before serving. Garnish with fresh mint leaves and serve.