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KEFIR SABAYON & BUTTERSCOTCH BANANAS

 

Developed for Redwood Hill and Green Valley Organics Lactose Free by Chef Billy Brigtsen. Based in New York, Chef Brigsten specializes in creating menus for restaurants and private clients that are free of allergens and full of things people love to eat.

Ingredients:

Sabayon:

  • 4 egg yolks
  • 4 Tbsp. maple syrup
  • Juice of 1/2 lemon (aprox. 2 Tbsp.)

Butterscotch Bananas:

  • ½ c. brown sugar
  • ½ c. Green Valley Organics Plain Kefir or Redwood Hill Farm Goat Milk Kefir
  • ½ tsp. salt
  • 2 bananas cut in bite-sized pieces – 8 oz. total when peeled

Directions:

For the Sabayon:

Place the bowl over a small pot of water at a low heat and whisk the yolks, juice, and maple syrup until it is aerated and fluffy.

Cool slightly and mix with 4 oz. of Green Valley Organics Plain Kefir or Redwood Hill Farm Goat Milk Kefir.

For the Butterscotch Bananas:

Bring the brown sugar, kefir and salt to a boil and then simmer for 5 minutes.

Let cool for one minute and then add two bananas that have been cut into bite-sized pieces.

Swirl the banana around in the sauce to coat it nicely.

To assemble, layer the sabayon with the butterscotch bananas in a glass as you would a parfait.