Fun in a bun

If you thought burg­ers could only be savoury, think again. In­tro­duc­ing the PB&J for pud­ding. JOR­DAN RON­DEL – THE CAKER

Sunday Star-Times - Sunday Magazine - - FOOD WITH SAM MANNERING -

urg­ers for dessert? Ab­so­lutely! This idea al­lows you to get re­ally creative with your fill­ings, but here’s my favourite ver­sion: peanut but­ter and jelly sand­wich 2.0.

I used Wild Wheat brioche buns, which are su­per but­tery and fluffy and, when toasted, taste like heaven.

BRIOCHE DESSERT BURG­ERS

Makes 4

FOR THE RASP­BERRY COULIS

300g frozen rasp­ber­ries,de­frosted 4 tbsp caster sugar

¼ cup wa­ter

1 tbsp lemon juice

FOR THE BA­NANAS

B3 ripe ba­nanas

1 tsp ground cin­na­mon 2 tbsp pure maple syrup

FOR THE OTHER EL­E­MENTS

4 brioche buns

¾ cup cream

4 tbsp crunchy peanut but­ter

First, make the rasp­berry coulis.

Place rasp­ber­ries, caster sugar and wa­ter in a saucepan and sim­mer over heat un­til sugar has dis­solved but isn’t boil­ing. Trans­fer mix­ture to a blender or use a stick mixer and puree un­til smooth. Place puree into the fridge and leave to cool down com­pletely.

Next, grill the ba­nanas. Pre­heat grill to 200C fan bake. Line an oven tray with bak­ing paper.

Peel the ba­nanas, then cut them in half length­ways. Ar­range on pre­pared oven tray, cut side up. Sprin­kle over cin­na­mon and driz­zle over maple syrup. Place un­der grill for 10-12 min­utes un­til the ba­nanas are start­ing to bub­ble and turn golden brown.

Set aside to cool.

While the oven is still hot, cut the brioche buns in half and place them on a bak­ing tray, cut side up. Place them un­der the grill for 2-3 min­utes un­til golden and toasted.

Mean­while, whip the cream to soft peaks with an elec­tric whisk, or by hand.

Next, be­gin to as­sem­ble the burg­ers.

Spread half a ta­ble­spoon of peanut but­ter onto each toasted brioche half. Cut each ba­nana half into half again to make 12 pieces and place 3 pieces each onto 4 of the brioche halves.

Use a spoon to dol­lop some whipped cream on top of the ba­nanas, fol­lowed by a tea­spoon of the rasp­berry coulis. The re­main­ing coulis can be stored in a jar in the fridge for up to one week.

Fi­nally, place the top half of each bun onto the half with all the fill­ings and press down lightly.

Serve im­me­di­ately! Pho­to­graph

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