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Banana split ice-cream cups

Make the sauce ahead and just warm it before assembling this dessert.

You'll need

300 ml thickened cream 300 ml crème fraîche 4 bananas, thickly sliced diagonally 1 litre each banana, chocolate and vanilla-bean ice-creams 70 gm (½ cup) dry-roasted unsalted peanuts, coarsely chopped   Salted caramel sauce 220 gm (1 cup) caster sugar 125 gm butter, diced 200 ml thickened cream Scraped seeds from ½ split vanilla bean 1 tbsp sea salt flakes


  • 01
  • For salted caramel sauce, spread caster sugar over the base of a large saucepan and cook without stirring over medium-high heat until a light caramel forms around the edge (3-5 minutes). Gently tilt and swirl the pan so caramel forms evenly until most of the sugar is melted, and the caramel is deep golden and just begins to smoke (3-5 minutes). Add butter, cream and vanilla (carefully – the hot caramel will spit), and salt to taste. Reduce heat to medium and cook, stirring occasionally, until caramel dissolves and a thick sauce forms (3-5 minutes). Set aside to cool.
  • 02
  • Whisk cream and crème fraîche to soft peaks.
  • 03
  • To serve, divide banana slices among small bowls. Top with ice-creams, whipped cream and peanuts, and drizzle with salted caramel.

At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Featured in

Aug 2013

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