Banana ice cream

Banana ice cream

You will need
On 8 servings:
8 bananas
4 tbsp chopped pecans

For the sauce, toffee:
Sugar 300 g
3 strips of orange zest
40g unsalted butter

For the chocolate sauce:
250 g of chocolate (at least 70% cocoa)
50 g butter
1 tbsp light syrup

For the vanilla cream:
2 tbsp double cream
1 tbsp caster sugar
250 ml mascarpone
1/2 tsp vanilla extract

How to cook
If you do not like bananas, these sauces can be used with ice cream.

1. To make the toffee sauce, need to slowly heat the sugar and orange zest with 2 tbsp water in a small saucepan until the water is brown. Do not give candy to become too dark, it can burn.

2. Add the butter — it will splash in the pan. Then add 4 tbsp of water to obtain a liquid sauce. Fork to get orange peel and throw it away.

3. To get a shiny chocolate sauce, you melt the chocolate with the butter, add the syrup and allow to cool. Heat can be in a bowl set over a pan of barely simmering water, if necessary.

4. To make the vanilla cream, to whip the cream with the powdered sugar, then add the mascarpone and vanilla extract.

5. Cut the bananas in half lengthwise, fluff vanilla cream, pour the sauce and sprinkle with nuts. Both the sauce can be stored in the refrigerator and can be reheated.

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