Topped with caramelised banana, these reverse affogato sundaes are a fusion of two favourites that is sure to be a hit.
Serves44
Cook time10 mins10 minutes
Prep time10 mins10 minutes
Ingredients
3/4 cup (185ml) thickened cream
1/2 cup (125ml) full-cream milk
6 extra-large Coles Australian Free Range Egg yolks
1/4 cup (55g) caster sugar
1/2 tsp vanilla bean paste
Pinch of salt
4 bananas, peeled, halved lengthways
2 tbs caster sugar, extra
20g butter
8 scoops Coles Mocha Ice Cream
1/2 cup (80g) dry-roasted almonds, coarsely chopped
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Method
Step 1
In a small saucepan, combine the cream and milk. Bring to a simmer over medium-high heat. In a medium bowl, whisk the egg yolks and sugar until blended. Gradually whisk in the warm cream mixture, then return mixture to the pan. Using a flat-edged silicone spatula, stir mixture over medium-low heat, without simmering, for 5 mins or until the custard thickens and coats the spatula (custard is ready when it leaves a path on the back of the spatula when a finger is drawn across). Strain custard through a fine sieve into a heatproof bowl. Stir in the vanilla and salt.
Step 2
Sprinkle cut sides of the banana with the extra sugar. Melt the butter in a large frying pan over medium heat. Add the banana, cut-side down, and cook for 1-2 mins or until caramelised.
Step 3
Divide the banana and ice cream among serving bowls. Pour custard over the ice cream. Sprinkle with almond and serve immediately.
6 extra-large Coles Australian Free Range Egg yolks
1/4 cup (55g) caster sugar
1/2 tsp vanilla bean paste
Pinch of salt
4 bananas, peeled, halved lengthways
2 tbs caster sugar, extra
20g butter
8 scoops Coles Mocha Ice Cream
1/2 cup (80g) dry-roasted almonds, coarsely chopped
Description
Topped with caramelised banana, these reverse affogato sundaes are a fusion of two favourites that is sure to be a hit.
Method
Step 1
In a small saucepan, combine the cream and milk. Bring to a simmer over medium-high heat. In a medium bowl, whisk the egg yolks and sugar until blended. Gradually whisk in the warm cream mixture, then return mixture to the pan. Using a flat-edged silicone spatula, stir mixture over medium-low heat, without simmering, for 5 mins or until the custard thickens and coats the spatula (custard is ready when it leaves a path on the back of the spatula when a finger is drawn across). Strain custard through a fine sieve into a heatproof bowl. Stir in the vanilla and salt.
Step 2
Sprinkle cut sides of the banana with the extra sugar. Melt the butter in a large frying pan over medium heat. Add the banana, cut-side down, and cook for 1-2 mins or until caramelised.
Step 3
Divide the banana and ice cream among serving bowls. Pour custard over the ice cream. Sprinkle with almond and serve immediately.
