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PBJ sundae

You'll need

To serve: raspberry jam, coarsely chopped roasted peanuts and whipped cream (optional) 4 bananas, coarsely chopped   Peanut butter ice-cream 450 ml milk 300 ml pouring cream 280 gm crunchy peanut butter 6 egg yolks 150 gm caster sugar   Banana mousse 2 eggs 2 egg yolks 150 gm caster sugar 2 titanium-strength gelatine leaves, softened in cold water for 5 minutes 3 bananas, coarsely chopped and tossed in juice of ½ lemon 150 gm double cream   Brandy snaps 110 gm (½ cup) caster sugar 60 gm softened unsalted butter Pinch of ground ginger 55 gm plain flour, sieved 55 gm golden syrup   Salted caramel 440 gm (2 cups) caster sugar 250 ml (1 cup) pouring cream


  • 01
  • For peanut butter ice-cream, stir milk, cream and peanut butter to combine in a saucepan over medium heat and, stirring continuously, bring to just below the boil. Whisk yolks and sugar in a bowl until thick and pale. Pour in milk mixture and whisk to combine. Return mixture to pan and stir over low-medium heat until mixture thickly coats the back of a spoon (5-6 minutes). Transfer to a container, refrigerate to chill, then freeze in an ice-cream machine until required. Makes about 1 litre.
  • 02
  • For banana mousse, whisk eggs, yolks and sugar in an electric mixer until thick and pale (3-4 minutes). Squeeze gelatine to remove excess water then add to a small saucepan over low heat, stir to melt, then fold into egg mixture. Purée bananas in a food processor until smooth, fold into egg mixture, fold in cream, transfer to a container and refrigerate until set (3-4 hours).
  • 03
  • For brandy snaps, beat sugar, butter and ginger in a bowl to combine, then stir in flour and golden syrup. Turn onto a work surface and roll into a 3cm-diameter cylinder, wrap in plastic wrap and refrigerate until firm (2-3 hours). Preheat oven to 180C. Slice dough into 5mm-thick rounds and place on oven trays lined with baking paper, leaving space between each for spreading. Bake until golden-brown (7-8 minutes), then set aside to cool. Brandy snaps will keep stored in an airtight container for 5 days.
  • 04
  • For salted caramel, scatter sugar over base of a wide saucepan over medium-high heat and cook, swirling pan occasionally (don’t stir), until sugar starts to caramelise (5-6 minutes). Remove from heat, add cream (be careful, hot caramel will spit), return to heat, add ½ tsp sea salt, stir to combine and set aside.
  • 05
  • Spoon banana mousse into chilled serving glasses, spoon raspberry jam over, top with scoops of peanut butter ice-cream, scatter with roasted peanuts and chopped banana, drizzle with salted caramel, add a brandy snap and whipped cream and serve immediately.
This recipe is from the February 2013 issue of Australian Gourmet Traveller.

This is dude food at its best – a banana split on steroids. The brandy snaps are quite simple to make (and the dough can be made in advance and kept in the fridge for up to a week, and then baked when needed), but if you’re short on time, buy some topnotch ginger snap biscuits instead.

At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

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