We showed you how to make a delicious dinner dish (, to be exact), courtesy of Chef Ethan Ray at H. Harper Station, a new favorite in Reynoldstown. Now, we move on to pastry chef Sarah Ray, who just so happens to be Ethan's wife. We visited her in their Candler Park home and she whipped up this mouthwatering delicacy with a blend of ingredients you may not expect.
We even experienced a special encounter with the Rays' sous chef. See for yourself, and learn how to make Sarah's unique dessert to impress the guests at your next dinner party!
Bananas Mustard-Butterscotch with Mascarpone Cream
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Cook time: 5 minutes
What you'll need:
¼ c. butter
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½ c. corn syrup
1 c. brown sugar
1 & 2/3 c. heavy cream
2 tbsp dijon mustard
½ c. mascarpone cheese
1 split vanilla bean
2 tbsp powdered sugar
Nutmeg to taste
Cinnamon to taste
Toasted hazelnuts, Brazil nuts or coconut for topping (optional and can vary)
To make bananas:
Heat up butter, corn syrup and brown sugar on stovetop for about 1 minute, letting it come to a boil. Take the pan off heat, add 1 half split vanilla bean, stir in 2/3 c. heavy cream. Bring the pan back to the heat, stir in mustard and whisk. Take pan off of heat, add in bananas and let them soak while you prepare the mascarpone cream.
To make mascarpone cream:
Pour 1 c. heavy cream, ½ c. mascarpone, 1 half split vanilla bean, powdered sugar, nutmeg and cinnamon into a mixer and whip.
To serve:
Smear mascarpone cream on plate, place bananas on top of cream and drizzle with butterscotch mustard sauce. Top with nuts or topping of your choice.
