A sweet treat with a pop!
Ingredients
- 500 g Crème Fraiche
- 1 kg Banana
- 20 g Chocolate Coated Popping Candy
- 250 g Caster Sugar
- 300 mL Cream
- 100 g Salted Butter
- 5 g Sea Salt
- 2 each White Wings Self-Saucing Chocolate Pudding Mix
- 30 mL Gold n’ Canola Spray
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
