Butterscotch and Banana Sundaes

I love Spanish turrón, the brittle, crisp almond confection, and it’s particularly good chopped and sprinkled over Hill Station vanilla ice cream and butterscotch sauce.

• Add to favourites
• Add to shopping list
• Email a friend
• Print

  Serves 6

Ingredients
3 large bananas
5 oz (150 g) turrón (hard Spanish nougat)- see link at the end of the recipe to order online
3 tubs (18 scoops) good-quality vanilla ice cream, such as Hill Station
For the butterscotch sauce:
2 oz (50 g) butter
3 oz (75 g) light muscovado sugar
2 oz (50 g) golden granulated sugar
5 oz (150 g) golden syrup
5 fl oz (150 ml) double cream
a few drops pure vanilla extract

Conversions
Need help with conversions?

Equipment
You will also need 6 sundae glasses or serving dishes.

Method

You need to begin by making the butterscotch sauce. To make the sauce, first of all, place the butter and both the muscovado and granulated sugars in a medium, heavy-based saucepan, together with the syrup. Heat slowly and, once the ingredients have completely melted and the
sugar dissolved and formed a liquid, continue to heat gently for about another 5 minutes. Then turn off the heat underneath the saucepan. Now gradually stir the double cream into the sauce, followed by a few drops of vanilla extract. Stir for a further 2-3 minutes, or until the sauce is absolutely smooth. Then leave to cool. Meanwhile, break the turrón into smallish pieces (it is easiest to do this by first putting the turrón in a freezer bag and then hitting it with the end of a rolling pin to break it up). Next, peel the bananas and slice them into thinnish slices. Now put 3 scoops of ice cream into each sundae glass or serving dish, then scatter over the slices of banana, sprinkle the pieces of turrón on top of that and finally, drizzle a generous amount of butterscotch sauce all over each sundae and serve straight away. Split the vanilla pod lengthways and, using the end of a teaspoon, scoop out the seeds. Then place the pod and the seeds in a small saucepan, along with the cream. Now place the pan over a gentle heat and heat it to just below simmering point. While the cream is heating, whisk the egg yolks, cornflour and sugar together in a medium bowl using a balloon whisk. Next, remove the vanilla pod from the hot cream. Then, whisking the egg mixture all the time with one hand, gradually pour the hot cream into the bowl. When it’s all in, immediately return the whole lot back to the saucepan using a rubber spatula. Now back it goes on to the same gentle heat as you continue whisking until the custard is thick and smooth, which will happen as soon as it reaches simmering point. If you do overheat it and it looks grainy, don’t worry, just transfer it to a jug or bowl and continue to whisk until it becomes smooth again.

• Bookmark with:
• Delicious
• Digg
• Facebook
• StumbleUpon