Servings: 4
Preparation time: 20 minutes
Refrigeration time: 12 to 24 hours
Cooking time: 5 to 7 minutes
Ingredients
- 750 mL (3 cups) plain Skyr or Greek yogurt
- 10 mL (2 teaspoons) vanilla extract
- 12 to 16 oatmeal cookies, graham crackers, Petit-beurre cookies, or shortbread cookies
- Dark chocolate, finely grated
Caramelized bananas
- 3 ripe but firm bananas, sliced
- 30 ml (2 tbsp) butter
- 60 ml (4 tbsp) brown sugar
- 60 ml (4 tbsp) rum
- Zest of 1 lime
Preparation
- In a bowl, mix the yogurt and vanilla.
- Take 4 individual jars and divide the yogurt among them.
- Press the cookies directly into the yogurt without mixing.
- Cover and refrigerate for 12 to 24 hours so that the cookies absorb moisture and create a texture reminiscent of cheesecake.
- Heat a skillet, melt the butter, add the bananas, and brown them lightly.
- Add the brown sugar and let caramelize.
- Add the rum and lime zest and mix gently. The bananas should remain whole and shiny, without turning into a compote.
- Spread the warm or hot caramelized bananas over each well-chilled pot, then generously grate dark chocolate on top just before serving.
PS: If using unsweetened cookies, consider sweetening the yogurt slightly.
