Devin Epps also known as The Shirtless Chef made a Bananas Foster Parfait (see recipe below) Catch Devin Epps aka The Shirtless Chef cooking live and in action each Sunday at 7pm on "Live Sundays with Chef Dev" on Instagram @theshirtlesschef. To contact Devin or for more information go to www.stayshirtless.com.
BANANAS FOSTER PARFAIT
CHEESECAKE BASE
Ingredients
16 oz. Cream Cheese
2 Eggs
2 Teaspoons Vanilla
1/4 Cup White Sugar
1/4 Cup Heavy Cream
1/4 Cup Sour Cream
Directions
1. Begin by allowing all of the ingredients to come to room temperature. Sit them out on the counter for an hour or two.
2. Next, mix together the cream cheese, sour cream, and heavy cream until smooth.
3. Stir in sugar, eggs, and vanilla until thoroughly combined.
4. Preheat an oven to 350 and prepare a classic water bath for your cheesecake vessel.
5. Line a Springform pan with parchment paper and pour in the mixture. Smooth until even on top.
6. Wrap the Springform pan in foil to prevent any seeping water.
7. Bake the cheesecake base in the water bath for 45 minutes or until stiff, yet porous.
8. Allow the cheesecake to cool at room temp for placing in the refrigerator.
GRAHAM CRACKER CRUMBLE
Ingredients
5 Graham Cracker Sheets
2 Tbsp. Butter
Directions
1. Soften the butter until room temp and set aside.
2. Crush the graham crackers roughly with your hands and combine with the softened butter until no melted butter is visible.
3. Line a baking sheet with parchment paper and spread the crumble across the sheet (be sure not to overlap).
4. Bake at 350 degrees Fahrenheit for 5 - 7 minutes.
BANANAS FOSTER TOPPING
Ingredients
2 Bananas
4 Tbsp. Salted Butter
1/2 Cup Brown Sugar
1/4 Cup Heavy Cream
1 Oz. Dark Rum (optional)
Directions
1. Slice bananas into 1/2 inch thick coins.
2. Heat a large sauce pan over medium-low heat and melt the butter slowly.
3. Add in the brown sugar and heavy creams, increasing the heat to medium.
4. Once the sauce reaches a rolling bubble, reduce the heat to original and add the bananas; cooking on this heat for 3-4 minutes.
5. If adding rum, turn the heat off the pour in slowly. Allow the alcohol to cook out thoroughly by using the Flambé technique.
