SALTED CARAMEL CREAM WITH MOLASSES BANANAS AND RYE
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.