Banoffee Sundae Verrine
Serves 4Preparation time: 20 minutes
Cooking time: 10 minutes
Ingredients
50g (2oz) butter
100ml (3 ½floz) double cream
50g (2oz) light soft brown sugar
50g (2oz) good quality plain chocolate, chopped
50g (2oz) plain chocolate coated digestive biscuits, chopped
25g (1oz) walnut pieces, chopped
¼ banana, chopped
good vanilla ice cream
100ml (3 ½floz) double cream
50g (2oz) light soft brown sugar
50g (2oz) good quality plain chocolate, chopped
50g (2oz) plain chocolate coated digestive biscuits, chopped
25g (1oz) walnut pieces, chopped
¼ banana, chopped
good vanilla ice cream
Method
1. Place the butter, cream and sugar in a small saucepan and heat gently, until the sugar dissolves. Bring to the boil, reduce the heat and simmer for 5 minutes. Remove from the heat and allow to cool. If the caramel begins to separate beat in 15ml (1 tbsp) boiling water.
2. Spoon a little caramel sauce in the base of each verrine then layer with half the chocolate, biscuits, walnuts and banana. Top with a good dollop of ice cream then the remaining ingredients, finishing with caramel sauce. Serve immediately.
