Carmelised bananas with chocolate and hazelnuts
serves 2
75 g caster sugar
small knob of butter
2 bananas, chopped
squeeze of lemon juice, jif is fine
2 tbsp nutella
big squirt of whipped cream
small handful of chopped, roasted hazelnuts to garnish
Start by throwing the sugar in a dry, heavy bottomed frying pan and put over a medium heat. Leave to heat until the sugar starts to caramelise. Don't be tempted to stir the pan yet! Once you have about 40% melted sugar you can stir carefully. Do this until you have a nice caramel colour and smell. Then quickly tip your bananas and butter in, being careful not to get any of that dangerous caramel on your skin. Stir quickly and add in the lemon juice. Once the caramel has remelted and the bananas have softened, tip out in to two serving bowls. Top with the nutella, cream and nuts. Enjoy!
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