Dulce de leche Pudding, Caramelised Bananas and Coconut Ice Cream
Dan SzwarcIngredients:
Serves: 4
- 400g Dulce de leche
- 2 egg yolks
- 2 whole eggs
- 50g Flour 0000
- 20g Unsalted butter
- 4 Lady finger bananas
- 50 g brown sugar
- 50 g golden syrup
- Cocoa powder
- Coconut ice cream (store bought)
Method:
- Preheat the oven to 180C
- Place the dulce the leche onto a bowl and add the eggs and yolks (previously slightly whisked)
- Whisk the ingredients until fully incorporated but try not to add air into the mix
- Add the flour (previously passed through a sieve)
- Melt the butter and brush 4 metal moulds making sure they rest upside down to reduce the amount of butter once they’ve settled
- Add the mix onto the moulds making sure they are equal quantities
- Cut the bananas in half ( make sure skin is still on )
- Sprinkle with golden syrup and then the brown sugar
- Place onto a tray lined with baking paper, and roast for 10-15 minutes until caramelized
- Remove from oven and let them cool down
- Place the pudding in the oven and cook for 10 minutes
- Once cooked turn them carefully onto a serving plate and lift the mould carefully, sprinkle cocoa powder and serve with the caramelised banana and a scoop of coconut ice cream
Our friends at Wine Selectors suggest pairing this dish with a Botrytis Semillon.
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