Deconstructed Toffee and Banana Sundae
- 2 Tbsp butter
- 8 gingernut biscuits, crushed
- ½ cup cream
- 2 Moro bars, roughly chopped
- 1 tsp brandy essence
- 2 bananas, peeled and sliced in half lengthwise, then cut each piece in half
- 50ml strong black coffee, cold
- 4 large scoops vanilla ice cream
How to Whip Perfect Cream
Place 1 Tbsp of butter in a frying pan, when melted and bubbling, add crushed biscuits, cook gently until the crumbs are golden and crispy. Remove from heat and set aside. Place in a bowl to cool.
Pour cream in a small saucepan, when simmering add chopped Moro bars and stir until you have a thick caramel sauce. Remove from heat and allow to cool and thicken, add brandy essence, stir well.
In a small frying pan add remaining butter, when bubbling add the bananas and fry on either side until golden. Remove from heat.
To serve take a plate add a smear of caramel sauce, top with banana slices, drizzle some of the coffee, top with a scoop of ice cream and a spoonful of the crispy biscuit crumbs.
Or to serve in a glass, pour a little coffee, top with biscuit crumbs, then a layer of banana, caramel sauce, scoop of ice cream and more biscuit crumbs.
By Jax Hamilton