Be inspired with Recipes created by Chefs.
Sign up for updates about products, special offers, news and promotional materials from Goodman Fielder.
|20||g||Chocolate Coated Popping Candy|
|2||each||White Wings Self-Saucing Chocolate Pudding Mix|
|30||mL||Gold n’ Canola Spray|
Cut the banana into 2 cm thick rounds. Dust the cut side of the banana with some sugar. Caramelise the banana with a blowtorch.
In a small saucepan, melt the sugar with 400 ml water and cook over high heat until you have a dark golden caramel. Carefully add the cream, and then bring back to a simmer. Add the butter a little at a time, whisking constantly, until it has incorporated.
Remove from the heat and whisk in the salt, then place in the fridge to chill and firm up.
Grease a soufflé mould with oil and pour in self-saucing chocolate pudding mix and cook according to White wings recipe.
Once pudding is cooked carefully remove from mould and place on a plate. Garnish with blobs of salted caramel, quenelle of crème fraiche and slices of banana and popping candy