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Banana Shortbread with Honey and Straw Wine GranitéTheWorldWideGourmet.com

Flavors of Burgundy

Total time: 1hr to 2hr

Preparation time: 50 minutes
Cooking time: 30 minutes

Difficulty: Easy

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Nutritional values

per 100 g

per portion

Energy:202.8 kcal

Proteins:1.7 g

Fats:4.5 g

Carbohydrate:39.4 g

Fibers:2 g

Sugar:22 g

Cholesterol:11.2 mg

Sodium:35.5 mg

Calcium:17.1 mg

Energy:520 kcal

Proteins:4.4 g

Fats:11.6 g

Carbohydrate:101 g

Fibers:5.1 g

Sugar:56.4 g

Cholesterol:28.7 mg

Sodium:91.1 mg

Calcium:43.9 mg

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INGREDIENTS

For 6 serving(s)

Quantity

Weight/Volume

Unit

Ingredient

**For the shortbread

120

g

flour

80

g

butter

40

g

granulated sugar

**For the straw wine granité

150

ml

straw wine (vin de paille)

juice of half a lemon

100

g

granulated sugar

200

ml

fresh squeezed grape juice

**For the rest of the preparation

3

bananas

15

ml

honey

100

g

sugar

1

bunch of fresh mint

METHOD

Shortcakes

  1. Place all the ingredients into the bowl of a mixer fitted with the paddle attachement and mix to a smooth dough.
  2. Roll the dough out immediately to a 2 mm thickness. Cut out 18-20 "cookies" in the shape of a banana.
  3. Bake for 15-20 minutes in a 160° C (325° F) oven on a parchment-lined baking sheet. Set aside in a dry place.

Granité

  1. In a stainless steel saucepan, combine the straw wine with the sugar and the zest of one orange. Bring to a boil and let cool.
  2. Add the lemon juice and grape juice and strain. Adjust the flavor to taste, then pour into a shallow roasting pan.
  3. Place in the freezer and stir occasionally (approximately every 15 minutes) with a fork to create crystals as the granité forms. Set aside in the freezer.
  4. Squeeze one orange and reserve the juice. Remove the stems from the mint leaves and assemble 6 little bouquets.

Finishing

  1. Peel the bananas and slice diagonally into 8 mm (1/3") pieces.
  2. Sauté for 3-4 minutes in a skillet with 100 g (3 1/2 oz.) sugar and the honey until nicely golden. Remove the bananas from the skillet and deglaze the pan with the straw wine.
  3. Place the bananas into dessert cups and add a little orange juice. Spoon the syrup (honey, sugar and straw wine) over the bananas and arrange the banana shortbread, lightly dusted with icing sugar, around them.
  4. Place a scoop of granité in the centre of the plates.
  5. Garnish with a little bouquet of mint and serve immediately.


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