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