3 very ripe bananas
450ml lactose free double cream
100g golden caster sugar
1 lime, zested
Serves - 4
Purée the bananas with a stick blender and tip into a heavy-bottomed saucepan with the lactose free cream. Heat gently until steaming, stirring all the time.
Meanwhile, whisk together the sugar and eggs. Pour the hot banana cream over the eggs and whisk well to combine, then tip everything back into the saucepan.
Cook over a low heat, stirring continuously, until thick and the mixture reaches 78C on a digital cooking thermometer.
You’ll need to stir constantly, scraping the bottom of the pan so the eggs don’t overcook or burn.
Add the lime zest, whizz up again with a hand blender, pass the mixture through a sieve into a jug and pour into six serving glasses, ramekins or one large dish.
Cover with cling film, then chill for at least 3 hrs, but preferably overnight, until set.
Recipe adapted from: Good Food