This banana-toffee confection was invented in East Sussex restaurant The Hungry Monk in 1972. We've added crème fraîche to the cream, pretzels to the crumb base and salt to the caramel for a salty-tangy take on a sweet classic.
- 6 ripe bananas, thinly sliced
- 300 ml pouring cream
- 400 gm crème fraîche
- Scraped seeds of 1 vanilla bean
- To serve: shaved dark chocolate
Pretzel crumb base
- 240 gm digestive biscuits, coarsely broken
- 90 gm salted pretzels
- 75 gm caster sugar
- 200 gm butter, melted
- 200 gm caster sugar
- 80 gm butter, coarsely chopped
- 125 ml pouring cream
- 1For pretzel crumb base, process biscuits, pretzels and sugar in a food processor until fine crumbs form, add butter, pulse to just combine, press into base and up sides of a 5cm-deep, 24cm-diameter pie dish and refrigerate until set.
- 2Meanwhile, for salted toffee, stir sugar and 50ml water in a saucepan over medium heat until sugar dissolves, bring to the boil and cook until caramel (6-8 minutes). Add butter, cream and ½ tsp sea salt flakes (be careful as hot caramel will spit), stir until combined, then pour over crumb base and refrigerate until chilled.
- 3Arrange banana on top of caramel and set aside. Whisk cream, crème fraîche and vanilla seeds in an electric mixer until firm peaks form. Spoon on top of banana, scatter with chocolate shavings and serve.
This recipe is from the June 2012 issue of Australian Gourmet Traveller.
Drink Suggestion: Rich, malty, sweet Rutherglen topaque (the fortified wine formerly known as tokay). Drink suggestion by Max Allen