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Tasty Tidbits Tuesday

Today I received an email from my friend Ginny, who had come across a tasty dessert recipe which she in turn sent to me.  I was surprised; this isn’t something she normally does so I was eager to read it.  It happens to be a very tasty tidbit from a famous pastry chef, David Guos.  He wrote a best-selling New Orleansinspired cookbook and now has brought a touch of The Big Easy to Virginia where he has opened The Bayou Bakery. Here is his recipe for  Bananas Foster Cheesecake

CHEESECAKES:

3 8oz pkg  cream cheese

1  1/4 cups banana puree (made from 5 very ripe bananas)

1 tsp. powered gelatin

2 TBS cold water

1/2 cup heavy whipping cream

1/4 cup sour cream

1/4 cup sugar

1/2 vanilla bean, cut and scraped

1/4 tsp kosher salt

crumbled peanut brittle for serving

SAUCE:

1  1/2 cups sugar

1/2 cup water

1 cup heavy whipping cream

3 TBS unsalted butter

2 TBS dark rum

David Guos, cheesecake, peanut brittle, cream cheese, Bananas Foster, rum

Bananas Foster Cheesecake

Make the cheesecakes.  In a large,  heat proof bowl, combine the cream cheese with the banana puree and place the bowl above a saucepan of simmering water.  Heat the mixture until the cheese melts, about 6 minutes.  Meanwhile, in a small bowl sprinkle the gelatin over the water and let it bloom for 1 minute.

In the bowl of a stand mixer with  a whisk attachment, combine the cream with the sour cream, sugar and vanilla seeds.  Whip at a high-speed until medium peaks form, about 3 minutes.

Whisk the gelatin into the banana mixture until dissolved and smooth.  Remove the bowl from the saucepan and add the salt. Whisk in half of the cream mixture, then using a rubber spatula, fold in the remaining cream mixture.

Divide the batter between 6 six-ounce glass cups or highball glasses.  Gently tap the glasses to settle the filling. Cover with plastic wrap and refrigerate for at least 3 hours or overnight.

Make the sauce: In a medium saucepan, combine the sugar with the water and cook over medium-high heat, without stirring, until dark amber about 8 minutes.  Turn off the heat and carefully whisk in the cream. Whisk in the butter and then the rum. Transfer the caramel to a heat proof container, cover and let cool to room temperature, about 3 hours.  (Alternatively refrigerate the caramel for 30 minutes before serving).

To serve, drizzle the cheesecakes with the caramel sauce (save the excess caramel for another use) and sprinkle with crumbled peanut brittle.

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