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   Ingredients :
4 large ripe bananas with skin
7 egg yolks
cup sugar
2 tablespoons rum (optional)
3 egg whites, at room temperature, beaten until thick as for meringue
1 cup cold heavy cream, whipped as for chantilly
7 oz (200 g) Manjarblanco / Sweet Milk No.1
1 oz (30 g) baked meringues, crumbled
1 oz (50 g) de nueces, finamente picadas
Chocolate Sauce


Preheat oven to 400F (200C). Make 5 or 6 cuts in each banana (with skin) and bake in the oven, turning them frequently until the banana skin turns black. Peel bananas and cut into small pieces.

Whip egg yolks with sugar until they turn a light yellow color. Add bananas and rum, mix and fold in whipped egg whites and whipped cream.

Line a rectangular loaf cake pan with plastic film or aluminum foil and pour half of the banana mixture. Sprinkle the crumbled meringues and chopped nuts on top. Pipe a Manjarblanco roll in the center lengthwise of the semifreddo and cover with the remaining banana mixture. Cover with plastic film or aluminum foil and freeze for 8 hours.

Invert on a serving platter just before serving. Garnish with crumbled meringues and shaved chocolate.
Serve with Chocolate Sauce.

Try also:
Nougat glace with passion fruit mousse
Mint semifreddo with chocolate sauce
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