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Recipe: Banana & Olive Parfait, Pistachio Cake & Olive Purée

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Nothing can beat a tempting and decadent dessert to round off a nice meal. This delicious warm pistachio cake topped with slivers of caramelised banana with banana and olive parfait and olive puree recipe by Chef Garth Welsh, director of Kitchens of The Westin Kuala Lumpur, is to die for and will definitely satisfy any sweet tooth.


For the pistachio cake (Serves eight):

50g polenta

50g plain flour

5g baking powder

200g pistachio nuts

125g olive oil

Zest and juice of one lemon

100g butter

3 eggs

200g caster sugar

6 or 7 ripe bananas (see assembly)


For the olive purée:

150g Kalamata olives, drained and pitted

Stock syrup (100ml water simmered for three minutes with 75g caster sugar)


For the banana and olive parfait (makes 10 to 12 portions):

100g sugar

50g dehydrated Kalamata olives

Juice of one lemon

9 egg yolks

90g sugar

284g double cream

284g banana purée (see method #4 below)


1. Combine polenta, plain flour, baking powder and pistachios. Blitz in food processor. Warm the olive oil, lemon juice and zest together with the butter ensuring butter is completely melted. Whisk eggs together in a bowl and slowly add the caster sugar until trebled in volume. Fold olive oil, butter and lemon in to the eggs and sugar. Mix in dry ingredients thoroughly and leave to rest in the fridge for 12 hours. Line a 20 x 20cm square baking tin with greaseproof paper. Add mixture and cook at 160°C for 40 minutes. Remove cake from mould and slice.

2. To make the olive purée, rinse the olives well in cold water to remove excess salt. Stone and spread out in the bottom of a wide pan. Cover with an equal weight of stock syrup to olive. Bring to the boil and simmer for three minutes. Blitz in a liquidiser and then pass through a fine sieve.

3. To make the banana and olive parfait, boil the sugar with 2tbs of water and cook until a light golden caramel colour, add the olives and pour on to an oiled tray. Cool at room temperature and, when set, crush with a rolling pin to make an olive praline.

4. Take the ripe bananas (4-5) and peel, cut in half, then in quarters and remove the black seeds. Put in a jug with half the lemon juice, ensuring the bananas are coated with the lemon juice. Purée with the hand blender.

5. Whisk the yolks in a food processor using the whisk attachment. In a saucepan, heat the sugar until it melts and will form a soft ball. Slowly pour on to the yolks. Cool this sabayon mixture. Whip the cream to soft peaks. Fold the banana purée into the sabayon one-third at a time. Combine with the whipped cream one-third at a time and with the last part add the olive praline. Pour into triangle-shaped or pointed moulds and use a cocktail stick to ensure a nice point at the top of the mould. Freeze.

6. To serve, place a slice of the banana cake on a plate, then top with a thin layer of caramelised banana slices, overlapping each piece by half. Sprinkle with demerara sugar and caramelise with a blowtorch. Reheat in oven at 180°C for three minutes.

7. Place in the middle of the plate, with a small spoonful of the sweet olive purée and the banana parfait to one side.

Chef Garth Welsh, director of Kitchens of The Westin Kuala Lumpur

Chef Garth Welsh, director of Kitchens of The Westin Kuala Lumpur

Chef Garth Welsh is The Westin Kuala Lumpur’s Director of Kitchens. He oversees the overall kitchen operations and menu engineering of the six innovative restaurants of the hotel to redefine the concept of dining in Malaysia today. Australian-born Welsh, Chef Garth started his career as an apprentice chef in Australia, graduating from the Hunter Institute of Technology and worked in some of the most prestigious establishments in the country, such as Hugos. Garth’s culinary adventures have also taken him to Fiji with the Vatulele Island Resort by Six Senses, where he is especially well-known as a master of developing menus that are unique in concept and creating food, which sets the trends of the day.

The Westin Kuala Lumpur, located along the pulsating streets of Jalan Bukit Bintang has exactly what you’re looking for in a great vacation, including shopping, entertainment and local attractions right at your doorstep. The hotel offers 443 guest rooms, a total of 21 meeting rooms and conference facilities and a Grand Ballroom, perfect for functions ranging from seminars to weddings. Feast at any of the six signature restaurants: Five Sen5es, Prego, Qba Latin Bar`and Grill, The Living Room, Splash and Daily Treats.

Author: Javan Ng

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