Caramel Banana Puff Pastries and Ice-Cream
- 1 sheet (25 x 25cm) frozen puff pastry
- 1 egg, lightly whisked
- 125g unsalted butter
- 100g (1/2 cup, firmly packed) brown sugar
- 125mls (1/2 cup) thin cream
- 4 ripe bananas Vanilla ice-cream, to serve
- Preheat oven to 220°C.
- Remove puff pastry from the freezer and lay on a cutting board. Cut sheet into quarters and then each quarter in half to form 8 triangles in total.
- Place on a baking tray and brush with a little whisked egg. Bake in the preheated oven for 10 minutes or until puffed and golden. Remove from oven and cool on tray.
- Meanwhile, combine butter, sugar and cream in a small saucepan and stir over medium heat until well combined. Slice bananas, add to the caramel sauce and cook over medium heat for 2 minutes until bananas are slightly softened and sauce is heated.
- To serve, place a scoop of ice-cream onto serving plates, spoon over caramel bananas and decorate each with two triangles of puff pastry.
No comments:
Post a Comment