Heat an overhead (oven) grill. Peel 3 bananas, then split them down their length. Place them on a grill pan or baking dish. Cut 50g of butter into small pieces and dot them over the bananas, then sprinkle with 2 tbsp of demerara sugar and place them under the hot grill, watching them carefully as the bananas soften and the sugar caramelises.
Bring a small saucepan of water to the boil, rest a heatproof mixing bowl over (but not touching) the bubbling water, then turn the heat down so the water is just simmering. Break up 80g of dark chocolate and let it melt in the bowl.
In a dry, shallow pan over a moderate heat, toast 3 tbsp of flaked almonds until golden. As the nuts turn pale gold and fragrant have ready a tub of vanilla ice-cream.
When the bananas are golden and caramelised, transfer them to a serving dish. Place scoops of ice-cream between the bananas, then trickle the melted chocolate over the top. Scatter the toasted almonds over the surface and eat immediately. Enough for 2.
I sometimes make raspberry purée to join the dark chocolate and vanilla ice-cream.
If vanilla isn’t your thing, stracciatella (chocolate chip) or dark chocolate ice-cream have a natural affinity with bananas, as does mango sorbet.
If you have classic, tall sundae glasses, slice the bananas and put them in a shallow pan over a moderate heat with the butter and sugar. As the butter melts and the sugar starts to caramelise, layer the banana slices in the glasses with the ice-cream and the chocolate sauce.
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"food recipes" - Google News
November 07, 2023 at 07:02PM
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Nigel Slater’s recipe for caramelised banana sundae - The Guardian
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