- 2 large scoops vanilla ice-cream
For the sea salt caramel:
- 100g caster sugar
- 50g unsalted butter, cubed
- 50ml pouring cream
- 1 teaspoon sea salt
For the candied walnuts:
- 100g sugar
- 15 walnuts
For the caramelised bananas:
- 2 bananas
- 50g brown sugar
- First, make the sea salt caramel. Put the sugar in a heavy-bottomed pan over medium heat. Make sure you have the other ingredients ready to go nearby.
- After five minutes the sugar should turn amber. Swirl the pan to ensure it is caramelising evenly and all the sugar is dissolved.
- Take the pan off the heat and whisk in the butter followed by the cream and salt. Be careful, it may spit a little. Whisk until smooth and transfer to a bowl to cool. Leaving it in the pan may cause it to continue to cook. Store in a sealed container in the fridge until needed.
- To make the candied walnuts, you will need a silicone mat or greaseproof paper. It is super simple, but you must work fast so as not to burn the walnuts or have them clump together in an unsightly mess.
- Toast the walnuts on a tray in the oven at 180°C/gas mark 4 for five minutes.
- Pour the sugar into a heavy-bottomed saucepan. Have the toasted walnuts on standby. Cook the sugar on medium heat, stirring with a wooden spoon once the sugar begins to melt.
- Keep stirring until all the sugar has melted and turns medium amber in colour. Quickly add the walnuts to the pan, stirring continuously to coat.
- Spread walnuts and sugar mixture onto the greaseproof mat or paper and use two forks to separate the nuts, but be careful not to touch the hot mixture. Leave to cool.
- Slice the bananas in half lengthways, dip the cut side into the brown sugar and place onto a pan over a medium high heat until the sugar melts and turns golden.
- To assemble, overlap two banana halves on each plate, topping with a scoop of ice-cream, a dollop of warmed sea salt caramel and a scattering of candied walnuts.
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If you have a blow torch you can use it to caramelise the bananas instead.