MISO BANANA CARAMEL WHIP

Imagine banoffee pie but ready in 15 minutes and spooned into a glass like a sundae. I’m on the fence about bananas but I love them in this caramel. If you are into them, some sliced bananas with a little lemon squeezed over could be a nice addition. Here, miso adds a salty back note that offsets the richness of the banana and caramel. I think miso and banana are one of the best sweet combinations.

SERVES 4

2 medium ripe bananas, peeled and mashed

75g soft light brown sugar

1 tbsp white miso paste

200ml organic double cream (or whippable vegan cream)

200g thick greek yogurt

(or oat yogurt )

4 ginger nuts or digestive biscuits

2 tbsp white sesame seeds, toasted

a little dark chocolate, grated, to serve (optional) 1 To make the banana caramel, put the mashed bananas and brown sugar into a small pan over a medium heat and cook for 5-7 minutes, stirring, until the sugar has dissolved and caramelised and the mixture is thick and glossy. Stir in the miso paste, remove the pan from the heat and leave to cool.

2 Use a hand-held whisk or stand mixer to whip the cream a little shy of soft peaks, so you are beginning to see the trail of the whisk but before it feels ‘whipped’. It’s best to underwhip it slightly, as the yogurt will make it thicker. Now gently fold in the yogurt, taking care not to mix it too much. Put to one side.

3 To make the sesame crunch topping, crumble the biscuits with your hands into a bowl and add the sesame seeds.

4 To serve, spoon 1 tbsp of the banana caramel into the bottom of each of 4 glasses (or on to 4 plates), then add a layer of the pillowy cream. Repeat the layers, ending with the sesame crunch topping, and finish with a little grated chocolate, if liked.