RECETAS Y COCINA

Ingredients

• 225g caster sugar
• 225g butter, diced
• 2 tbsp dark rum
• 300g puff pastry
• 2 tbsp water
• 100g crème fraîche
• 2 bananas - a little ripe

Preparation

Put the sugar and water into a thick bottomed pan, heat slowly until the sugar melts, add the butter and melt over a medium heat. Boil to a dark (not burnt) caramel, remove from the heat and add the rum, be careful as it will spit! Leave to cool.

Roll out puff pastry to approx 3mm thickness, pull into a ball and knead until smooth then roll out again to slightly thinner than before.

Peel the bananas and slice in half lengthways, place rounded side down on the pastry and cut the pastry around the banana leaving approx 1cm border all around, turn over the pastry and banana and lightly press the pastry onto the halves off banana. Trim off any excess pastry, place banana side down on to the caramel and then rest in the fridge for at least 20mins. Pre heat oven to 200C, gas 6.

Cook in the oven for 14-18mins until the pastry is golden brown and crisp. Leave to stand for a minute or two and then remove from the pan with a palette knife and flip over onto a warm plate.

Trickle over some caramel sauce, add lashings of crème fraîche and dust with icing sugar.

• 2.66
• 1
• 2
• 3
• 4
• 5

Votos Totales: 29

Visitas: 10

Buscar Término

Comparte