Banana dessert with cottage cheese cream and toasted buckwheat - photo 1
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Banana dessert with cottage cheese cream and toasted buckwheat

Desserts Regional Cuisine of Poland 50 min Medium 69 wyświetleń ~32.37 PLN - (0)
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Description

A delicate, layered banana dessert that combines creamy cottage cheese with whipped cream, caramelized banana slices, and crunchy roasted buckwheat. This is a Polish twist on a classic dessert: instead of sponge cake, we use roasted buckwheat for flavor and texture, while the cottage cheese and cream mixture provides a slightly tangy taste that balances the sweetness of honey and caramel. Served in small bowls or glasses, the dessert looks elegant (with contrasting colored layers) and is perfect after dinner, at family gatherings, or as a sweet snack for kids. It is easy to prepare, and the individual components can be made in advance: the cream a day ahead, and the buckwheat and bananas just before serving, which makes it easier to serve to guests.

Ingredients Used

Ingredients (11)

Servings:
4
  • Cottage cheese 500 g
  • 18% cream 100 ml
  • Honey 50 ml
  • Sugar 50 g
  • Banana 3 szt. (~360 g)
  • Butter 40 g
  • Buckwheat groats 60 g
  • Lemon 0.3 szt. (~20 g)
  • 🌿 Przyprawy
  • Salt 1 g
  • ✨ Opcjonalne
  • Walnuts 40 g
  • Cinnamon 2 g
💰 Szacowany koszt dania: ~32.37 PLN (8.09 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Ingredient Preparation

1

Prepare all the ingredients and utensils ('mise en place'): measure out the cottage cheese, cream, honey, sugar, and semolina. Chop the walnuts if you are using them. Prepare four glasses or bowls (250-300 ml each). Take out a frying pan (preferably 24-26 cm) and a saucepan for caramelizing. Secure a cutting board and a sharp knife for the bananas.

Use a bowl with a capacity of at least 1 liter for the cream and a clean towel. Preparing the ingredients saves time and prevents the cream from cracking during assembly.

Cottage cheese cream

2

In a large bowl, place the cottage cheese (500 g). If the cottage cheese is lumpy, pass it through a fine sieve or blend it with an immersion blender for 10-15 seconds until smooth. Add the cream (18%) (100 g) and honey (30 g from the measured honey) — add the honey gradually while mixing. If you want a cinnamon flavor, add 1 teaspoon (2 g). Mix vigorously with a wooden spoon or use a mixer on low speed for 30-45 seconds until the mixture is homogeneous and creamy. Taste the cream and sweeten with the remaining honey or 10-20 g of sugar if needed.

Use a mixer with a whisk attachment on low speed or a hand blender; mixing too long will cause the cream to become watery. If you don't have a mixer, stir vigorously with a spoon for about 2-3 minutes.

Toasted buckwheat (crumble)

3

In a medium skillet, heat 15 g of butter over medium heat. Add the dry buckwheat (60 g) and toast for 4-6 minutes, stirring with a wooden spatula, until the grains become drier and slightly golden and release a nutty aroma. Reduce the heat, add sugar (30 g), and stir vigorously for 1-2 minutes — the sugar will dissolve and caramelize, coating the grains. Spread the toasted buckwheat on parchment paper and separate it to cool and harden. Once cooled, break it into larger clumps that will act as a crumble.

It's best to use a heavy-bottomed pan; stir constantly, as the sugar can burn quickly. If the mixture becomes too hard, gently crush it with a kitchen pestle.

Caramelizing banana

4

Peel the bananas and cut them into slices about 1 cm thick. Drizzle the slices with a small amount of lemon juice (20 g) to prevent them from browning. In a wide skillet, heat 15 g of butter over medium heat, add 20 g of sugar, and stir until the sugar begins to dissolve and forms a bubbling caramel (about 1-2 minutes). Arrange the banana slices in a single layer and fry for 30-45 seconds on each side until the edges start to golden and a glossy coating appears on the surface. Carefully remove the slices with a spatula onto a plate to keep the nice rounds.

Use a non-stick and wide pan, work quickly — the bananas should not fall apart. If the caramel browns too quickly, lower the heat.

Preparing the nuts

5

If you are using walnuts (optional), toast them briefly in a dry pan for about 2-3 minutes, until you can smell a pleasant aroma. Once cooled, chop them with a knife into larger pieces — do not grind them into a powder, we want texture.

Be careful not to burn the nuts — they change color quickly. You can also lightly caramelize them with an additional 10 g of sugar for a sweeter note.

Assembly of the dessert

6

Now we assemble the dessert: sprinkle a thin layer of toasted buckwheat (about 1-2 tablespoons) at the bottom of the cup. Next, add a layer of cottage cheese cream (about 80-100 g). On top of the cream, place 2-3 caramelized banana slices. Repeat the layer of crumble and cream, and on top, add another 2 banana slices, sprinkle with pieces of nuts (if using), and drizzle with a teaspoon of honey (the remaining 20 g). You can gently dust the whole thing with a bit of cinnamon (optional). Fill the cups to about ¾ full, leaving space for decoration.

To apply the cream, use a tablespoon or a pastry bag — the pastry bag creates nicer layers. Keep an eye on the proportions so that each serving has a similar number of layers.

Cooling and serving

7

Place the prepared cups in the refrigerator for at least 20 minutes — the cream will thicken slightly, and the flavors will meld. The dessert is best served chilled, decorated with a little extra honey and a nut just before serving, so the crumble remains crunchy.

Do not chill the dessert for longer than 4-6 hours if it contains caramelized fruits — the sugar may soften the crumble. If you prepare the cream a day in advance, keep it in a closed container.

Alternatives and notes

8

If you want a dairy-free version, replace the cottage cheese with thick tofu blended with a bit of maple syrup (note: the dessert will not be vegetarian in the classic sense if honey is used). Instead of buckwheat groats, you can use oatmeal or toasted barley for a different texture. For a more dessert-like effect, add a thin layer of melted dark chocolate between the layers.

If you don't have honey, use 40-60 g of sugar dissolved in 2-3 tablespoons of hot water, let it cool, and add it to the cream.

Fun Fact

💡

Buckwheat was commonly used in traditional Polish cuisine as a side dish for meats and as an ingredient in sweet dishes — here we use it as a crunchy alternative to cookies.

Best for

Rodzinny obiad Spotkanie z przyjaciółmi Deser po świątecznym posiłku

Tips

🍽️ Serving

Serve in clear cups to showcase the layers. Just before serving, drizzle honey on top and add a fresh sprig of mint (optional) for a color contrast. For adults, a splash of nut liqueur mixed with cream is a great addition.

🥡 Storage

Store in the refrigerator for a maximum of 24 hours (preferably up to 6 hours to maintain crispness). If you prepare the crumble in advance, keep it in an airtight container at room temperature and add just before serving. Caramelized bananas are best prepared 15–30 minutes before serving.

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