Salted caramel ice-cream sun­dae with roast ba­nana and strawberry sauce

Better Homes and Gardens (Australia) - - Fast Food -

Prepa­ra­tion time: 20 mins plus 3 hours freez­ing Cook­ing time: 1 hour 25 mins Serves 4

395g can sweet­ened con­densed milk, un­opened, la­bel re­moved 600ml thick­ened cream 1 tsp vanilla essence Pinch sea-salt flakes 2 ba­nanas, un­peeled 1 pun­net straw­ber­ries,

chopped ½ cup pure ic­ing sugar 8 Wool­worths The King of Chunky Choco­late Chip Cook­ies 85g packet strawberry

jelly, pre­pared 1 cup whipped cream Flaked al­monds,

toasted, to gar­nish

1 Put con­densed milk can in a large saucepan. Cover with wa­ter. Boil rapidly for 45 min­utes. (Top up to keep can cov­ered.) Set aside can to cool. 2 Put thick­ened cream and vanilla in a large bowl. Whip to soft peaks. Open can and gen­tly fold caramel through cream mix­ture. Scat­ter with salt, spoon into a freezer-safe dish and freeze for 3 hours or un­til firm. 3 Mean­while, pre­heat oven to 180°C fan-forced (200°C con­ven­tional). Bake ba­nanas for 30 min­utes. Set aside to cool. Peel and break into pieces. 4 To make strawberry sauce, com­bine berries,

ic­ing sugar and 1 Tbsp wa­ter in a mi­crowave-safe jug. Mi­crowave on medium/50% for 7 min­utes. Strain through a fine sieve. Set aside to cool. 5 Break up cook­ies and crum­ble pre­pared jelly. Fill coupe glasses with ice-cream, ba­nana, cook­ies, jelly and whipped cream. To serve, top with sauce and al­monds.

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