Millie’s Puddin’

Banana Pudding, Banana Milk, Nilla Wafers, and "Cool Whip" Topping

Pastry Chef Becky Pendola of Virtue Restaurant | Chicago

When Pastry Chef Becky Pendola planned the Virtue Restaurant dessert menu, Chef-owner Erick Williams brought in all kinds of banana pudding to taste test. Although Pendola never ate banana pudding as a child, a grandmother-like figure, Millie, used to feed her Nilla wafers as a snack, and Pendola’s mother topped desserts with frozen Cool Whip. Pendola tapped into both Williams’ and her own childhood memories to create Millie’s Puddin’. “This is the quintessential Virtue dessert because it reflects my relationship with Chef Erick,” she says. Instead of starting with a vanilla pudding and adding bananas, she makes banana milk that forms the base, so the overripe banana flavor is infused throughout. Layers of Nilla wafers become soft with a crunchy sprinkle over top. To replicate frozen Cool Whip, Pendola invented a sort of marshmallow/whipped cream hybrid that gets aerated before frozen. The whipping gives it a texture like ice cream, but the lack of eggs helps maintain the glossy white of Cool Whip.

Adapted by StarChefs | September 2021

INGREDIENTS:

“Cool Whip” Topping:
2½ cups sugar
¾ cup corn syrup
4 sheets gelatin, bloomed 
1 teaspoon salt
½ cup milk powder
¾ cup milk
1 tablespoon vanilla paste
5 cups cream

Banana Milk:
5 cups milk
3 cups very ripe bananas

Banana Pudding:
½ teaspoon salt
⅔ cup granulated sugar
6 tablespoons cornstarch
1 tablespoon vanilla paste
4 large egg yolks
2 tablespoons butter

To Assemble and Serve:
Nilla wafers, crushed
Banana slices

METHOD:

For the “Cool Whip” Topping:
In a small saucepan, combine sugar and 3 tablespoons water; it should be just enough to hydrate the sugar. Then add corn syrup and cook until it reaches 250°F. Pour directly into the bowl of a stand mixer fitted with a whisk attachment and mix on low speed. Add gelatin. Mix until it becomes white, stiff, and marshmallow-like. In a separate bowl, combine salt, milk powder, milk, and vanilla paste. While continuing to whip, stream milk mixture into the marshmallow. Allow to cool to room temperature. With the mixer on medium speed, stream in cream and whip until soft peaks form. Transfer to a nonreactive container and let freeze overnight.

For the Banana Milk:
Heat milk until scalding then pour over bananas. Mash together and allow to steep for about 30 minutes. Strain through a chinois.

For the Banana Pudding:
Heat 4½ cups Banana Milk over medium-low flame. The bottom of the pot will brown easily, so be careful to stir frequently and not to scorch. In a bowl, combine salt, sugar, and cornstarch; break up all the cornstarch clumps. While stirring, slowly pour the mixture into the Banana Milk. Add vanilla paste and whisk to combine. Temper in egg yolks and continue to whisk until mixture is thick and boiling. Continue to boil for a few more minutes to eliminate the “starchy” taste from the cornstarch. In a heatproof bowl, pour mixture over butter. Whisk until emulsified. Cover the surface with plastic wrap and refrigerate until cool.

To Assemble and Serve:
In a serving bowl, layer the Banana Pudding with Nilla wafers and banana slices and repeat to fill the bowl. Top with a quenelle of “Cool Whip” Topping.

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