Iced Banana Semifreddo with Salted Caramel

A classic, simply made pub dessert to round off a great meal that holds a certain air of elegance and indulgence. Packed full of flavour and a dessert that can be enjoyed all year round. Loved by adults and younger diners with its relatable ingredients.

Cooking Time: 30 mins preparation time plus freezing and setting overnight.

Serves: 6


Iced banana semifreddo with salted caramel

Banana Parfait

  • 300ml double cream
  • 2 egg whites
  • 135g caster sugar
  • 10ml lemon juice
  • 250g banana flesh

To garnish:

  • 2 bananas
  • 200g salted popcorn

Salted caramel

  • 100g caster sugar
  • 35g unsalted butter
  • 300ml double cream
  • 5g table salt


For the banana parfait:

  1. Simply whisk the double cream until it forms soft peaks and slightly holds its shape – set to one side.
  2. In a separate bowl, whisk the egg whites until they stiffen up slightly and add the caster sugar slowly.  Continue whisking until they are smooth, glossy and hold their shape in the bowl. As a Commis Chef, I was taught that if you can hold the bowl above your head and it does’t fall out on you, it’s ready!
  3. Mash the bananas into a smooth pulp and add the lemon juice to stop them going brown.
  4. Fold the cream into the banana mix thoroughly and then lastly the whipped egg whites.
  5. Pour into a cling film lined bread loaf tin – if you don’t have one, you can use tea cups or even lollipop moulds as a great cooling treat in the hot weather.
  6. Place in the freezer and cool overnight.

For the salted caramel:

  1. Dissolve the caster sugar with a splash of cold water over a low heat. Bring to the boil but don’t stir at all.
  2. When the sugar is a dark golden caramel, whisk in butter, remove from the heat and stir in double cream and salt.

To serve:

  1. Slice the parfait and place on top of the salted caramel sauce.
  2. Cut bananas into pieces, dust with caster sugar and blow torch  them (or under a hot grill) until caramelised and garnish with the popcorn and a scoop of your favourite ice cream. I like to top mine with toffee ice cream but why not try rum and raisin or chocolate, it’s up to you!

Recipe by Andrew Carr, Head Chef at The Yurt at Nicholsons