SALTED CARAMEL CREAM WITH MOLASSES BA­NANAS AND RYE

delicious - - ENTERTAINING. -

SERVES 6

1L (4 cups) milk 11/ 2 cups (330g) caster sugar Pinch of bi­car­bon­ate of soda 2 tsp salt flakes Sun­flower oil, to shal­low-fry,

plus ex­tra to grease 6 ba­nanas, halved length­ways

3/4 cup (180ml) molasses 2 slices dark rye bread, torn 200ml thick­ened cream Thyme leaves and thyme flow­ers

(op­tional), to serve

To make the caramel, com­bine milk, sugar and bi­carb in a heavy-based saucepan over high heat. Cook, stir­ring, for 3 min­utes or un­til sugar dis­solves. Bring to just below the boil, then re­duce heat to medium-low and cook, stir­ring oc­ca­sion­ally (be care­ful not to let it boil and over­flow), for 1 hour 20 min­utes or un­til a light-golden caramel. Stir through salt and set aside for 2 hours or un­til com­pletely cooled (the salt may not dis­solve com­pletely).

Pre­heat oven to 90°C. Grease a bak­ing tray and line with bak­ing pa­per. Toss ba­nana and molasses in a bowl to coat. Trans­fer to pre­pared tray and bake for 2 hours 30 min­utes or un­til ba­nana is slightly de­hy­drated.

Heat 1cm oil in a fry­pan over medi­umhigh heat. Add bread and cook, turn­ing oc­ca­sion­ally, for 2-3 min­utes or un­til crisp. Re­move with a slot­ted spoon and drain on pa­per towel.

To make the caramel cream, place cream and caramel in a stand mixer fit­ted with the whisk at­tach­ment and whisk to medium peaks. Trans­fer to a pip­ing bag fit­ted with a 1cm plain noz­zle and pipe into bowls. Top with rye crumbs, ba­nana and any cook­ing juices, and scat­ter with thyme and flow­ers, if us­ing, to serve.

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