Recipe Name
Method
Step 1
Cut the banana into 2 cm thick rounds. Dust the cut side of the banana with some sugar. Caramelise the banana with a blowtorch.
Step 2
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.
Step 3
Remove from the heat and whisk in the salt, then place in the fridge to chill and firm up.
Step 4
Grease a soufflé mould with oil and pour in self-saucing chocolate pudding mix and cook according to White wings recipe.
Step 5
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
Ingredients
| Ingredient Name | Qty Purchased | Cost of Goods | Qty Used in Recipe | Total Cost |
|---|---|---|---|---|
| g | $ | g | $ 0.00 | |
| kg | $ | kg | $ 0.00 | |
| g | $ | g | $ 0.00 | |
| g | $ | g | $ 0.00 | |
| mL | $ | mL | $ 0.00 | |
| g | $ | g | $ 0.00 | |
| g | $ | g | $ 0.00 | |
| each | $ | each | $ 0.00 | |
| mL | $ | mL | $ 0.00 |