• Crepes Banoffe

    ingredients

    4 Van Dyck Sweet Crepes 2 Bananas Whipped cream: - ½ cup cream - 1 vanilla pod - ¼ grated nutmeg - 1 tsp caramel sauce Caramel sauce: - 1/3 cup sugar - 2 Tbsp Water - ½ cup cream Banana chip praline: - 1/3 cup sugar - 2 Tbsp water - 2 Tbsp banana chips Spun sugar: - ½ cup sugar -½ water Vanilla ice cream & natural fare lemon basil to garnish
    Crepes Banoffe

    method

    Caramel praline: Line a small dish with baking paper. Put a small layer of banana chips in bottom. Set aside. Put sugar & water in a frying pan & bring to boiling point. Cook until sugar turns a deep amber colour then pour over banana chips. Leave to cool & harden. Break into pieces for garnish & chop some for crumb. Caramel sauce: Put sugar & water in a frying pan & bring to boiling point. Cook until sugar turns a deep amber colour then remove from heat & whisk in cream. Pour into a small jug. Whipped cream: Scrap out vanilla pod & whisk with cream & nutmeg until soft peaks. Add 1 tsp of caramel sauce & then transfer to a pipping bag. Keep in fridge until needed. Spun sugar: Put sugar & water into a frying pan & bring to boiling point. Cook until sugar reaches hard crack stage. Remove pan from heat & place pan base in cold water to halt cooking. Use two forks taped together back to back, dip in the syrup & flick to create long strands. Shape as required. Heat Crepes & spread a table spoon of caramel sauce on each. Top with ½ a sliced banana each, fold in half & then half again & transfer to serving plate. Place a small amount of praline crumb next to crepes & top with quenelle of ice cream. Place a large shard of praline into ice cream & a sprig of basil. Pipe whipped cream into folds of crepes, drizzle more caramel sauce over & then place spun sugar on top. Serve.