Butterscotch and Banana Sundaes
I love Spanish turrón, the brittle, crisp almond confection, and it’s particularly good chopped and sprinkled over really good-quality vanilla ice cream and butterscotch sauce. Turron is available at Lakeland
|3 large bananas|
|5 oz (150 g) turrón (hard Spanish nougat) see intro|
|3 tubs (18 scoops) good-quality vanilla ice cream|
|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|
|Oven temperatures and Conversions|
|Click here for information|
You will also need 6 sundae glasses or serving dishes.
This recipe is from Delia's Christmas Easy Magazine 2003
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.
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