Banana Eton Mess with butterscotch sauce

March 10, 2007

Yes, this is as indulgent as it sounds, and it’s bloody delicious too! I have always loved the combination of meringue, fruit and cream in Eton Mess. I also love rustling up a pan of butterscotch sauce and drizzling it over some squashed bananas and ice cream.

So as a going away meal for Mr Rice I decided to combine these two guilty pleasures. It was so worth the effort!

Banana Eton Mess

Recipe for Banana Eton Mess
3 ripe bananas
120ml double cream
2 tbps creme fraiche
1 tbsp lime juice
1 vanilla pod
2 tbsps golden caster sugar (or Fructose)
4 meringue nests (home-made or bought)

Part-mash the bananas in a bowl, so it is half mush and half banana chunks. Then, in another bowl, whip the cream so it is really thick, then carefully stir in the creme fraiche and the lime juice. Then scrape in the seeds from the vanilla pod, and add the sugar and fold carefully until it is all combined.

Pour the cream mixture over the bananas. Crush the meringue nests in your hands over the bowl until there are some small and some chunky pieces and drop them into the mixture. Fold everything together slowly until it is mostly combined. The beauty of this dish is the combination of indredients, but it is important to taste some of them on their own too – so if you leave a few pieces unblended, it gives you a better texture.

Spoon generous helpings into serving bowls and garnish with a slice or two of banana. You can drizzle butterscotch sauce over the top for a full pudding experience.

Serves two.

© Katheryn Rice 2007


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