Fri, 7 June 2024
INGREDIENTS:
100g digestive biscuits
75g butter, melted
3 bananas, sliced
100ml cream, softly whipped
2 squares of chocolate for grating
For The Salted Caramel Sauce:
225g sugar, caster or granulated
75ml water
110g butter
175ml regular or double cream
½ tsp Oriel Sea Salt
METHOD:
1). Bash up the biscuits in a bowl or food processor or freezed bag. Add the melted butter and
mix. Place the biscuit mixture in the bottom of your serving dish and top with the sliced bananas.
Place the salted caramel over and leave to set in the fridge for at least 30 mins. Top with a
dollop of softly whipped cream. Decorate with some grated chocolate.
2). Place the sugar and the water in a saucepan over a medium heat and stir as it heats up to
dissolve the sugar.
3). Once the sugar has dissolved, stir in the butter, turn the heat up to high and cook for about
10 minutes until it turns a toffee colour. Do not stir the pan though you might need to swirl the
pan occasionally if you see it turning golden on one side of the pan before the other.
4). Once it is a rich golden toffee colour, take it off the heat for a moment and stir in half the
cream. When the bubbles die down, stir in the rest of the cream and the salt to taste
Wed, 30 April 2025
Chef: Paul Knapp
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