Nostalgic Ginseng Banana Split: A Harmony of Health and Sweetness
Nostalgic Ginseng Banana Split: A Harmony of Health and Sweetness
A Healthy Dessert Filled with Childhood Memories
Do you remember the glass of ginseng and banana milk your mother used to blend for you before school on busy mornings? That drink, which provided a nutritious start to the day, still lingers in my memory! The sweetness of the banana and the soothing honey made the slightly bitter ginseng perfectly palatable. Inspired by the wonderful combination of ginseng and banana, I decided to incorporate this into a banana split, something I used to make during my cafe job. Just as my mother replaced my childhood ginseng banana smoothie with this special treat, I want to offer my daughter a healthy and delicious Ginseng Banana Split. This recipe is perfect for creating special dessert moments for the whole family.
Key Ingredients- 50g fresh ginseng (thoroughly washed)
- 2 ripe bananas
- 150ml fresh milk
- 150ml cold heavy cream (for ice cream base)
- 30ml cold heavy cream (for whipped cream garnish)
- 30g sweet honey (or adjust to taste)
- 2 fresh egg yolks
- 10g savory Parmesan cheese
- Assorted fresh fruits and nuts for topping (as desired)
Flavor Enhancers- 10g granulated sugar (for caramelizing banana)
- 10g granulated sugar (for whipping cream)
- 1 tsp concentrated red ginseng extract (for enhanced flavor)
- 10g granulated sugar (for caramelizing banana)
- 10g granulated sugar (for whipping cream)
- 1 tsp concentrated red ginseng extract (for enhanced flavor)
Cooking Instructions
Step 1
Begin by thoroughly washing and measuring all your ingredients to prepare for cooking. Ensure the ginseng is completely free of soil and peel the bananas.
Step 2
Slice some of the ginseng thinly for making ginseng chips, and cut the remaining ginseng into bite-sized pieces, about 1-2 cm. This allows for enjoying both texture and aroma.
Step 3
Preheat your air fryer to 160°C (320°F). Place the sliced ginseng chips inside and cook for approximately 10 minutes, or until they are golden brown and crispy. Keep an eye on them to prevent burning.
Step 4
In a saucepan, combine the milk and the cut ginseng. Gently simmer over low heat. Once the milk begins to gently bubble, turn off the heat. Let it steep for a while to allow the ginseng flavor to infuse into the milk, then let it cool completely. It’s crucial to let the aromatic ginseng essence fully permeate the milk.
Step 5
Pour the cooled ginseng-infused milk into a blender. Add the sweet honey and blend until smooth and creamy. The honey will help to mellow the slightly bitter taste of the ginseng.
Step 6
Take one banana and cut it in half lengthwise. Dice the other banana into roughly 1cm cubes to retain a pleasant texture in the ice cream.
Step 7
In a bowl, whisk the two egg yolks until smooth. The egg yolks will contribute to the creamy texture and rich flavor of the ice cream.
Step 8
Combine the blended ginseng milk, chilled heavy cream (150ml), diced banana, whisked egg yolks, red ginseng extract, and Parmesan cheese in a bowl. Mix gently until all ingredients are well incorporated. Ensure a smooth blend for the best result.
Step 9
If you have an ice cream maker, pour the mixture into it and churn for about 10 minutes. This will yield a smoother, more consistent ice cream texture. After churning, transfer the ice cream to a container and freeze for 2 hours.
Step 10
If you do not have an ice cream maker, pour the mixture into an airtight container and freeze for 4 hours. In this case, it’s important to periodically stir the mixture to achieve a good texture.
Step 11
During the freezing process, remove the container from the freezer every hour. Use a fork or an ice cream scoop to scrape and stir the ice cream. Repeating this process helps to break down ice crystals, resulting in a creamier ice cream. (Repeat this step 3-4 times).
Step 12
Sprinkle the granulated sugar (10g) onto the cut surface of the halved banana. Then, use a kitchen torch to melt the sugar until it caramelizes, creating a delightful sweet and slightly bitter topping. (If you don’t have a torch, you can lightly pan-fry the sugared banana).
Step 13
In a separate bowl, whip the cold heavy cream (30ml) with the granulated sugar (10g) using a hand mixer or whisk until stiff peaks form. This sweet and fluffy whipped cream will be a lovely contrast to the ice cream and banana.
Step 14
Arrange the caramelized banana halves lengthwise in a long, shallow dish or plate. The bananas will serve as the base for your dessert.
Step 15
Place two generous scoops of ice cream in the center of the dish, nestled between the bananas. Pipe the whipped cream around the ice cream. Garnish with the crispy ginseng chips, fresh fruits, and crunchy nuts. Finally, a light dusting of Parmesan cheese over the top completes this nutritious and delicious Ginseng Banana Split!
