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Coffee Walnut Ice-Cream Sundae with Banana:
I seldom make desserts. When I do they tend to be the kind of dish that can be put together quickly and with no hassle. In fact I am just as likely to dish out good quality pre-made ice-cream or sorbet and simply top with a complementary liqueur or spirit.
I don’t think I’ve ever made a sundae before, so this really is something of an experiment. I’ve never made butterscotch sauce either but while I was looking for flavour combinations I came across Smitten Kitchen’s Ridiculously Easy version. My kind of cooking! And it actually suits a small household because if you buy a tub of cream, you can use whatever you don’t need for your dessert to make up the sauce and just pop it in the fridge to use later on.
Coffee and walnut are a classic flavour pairing. I wanted to add some fruit and banana has just the right level of sweetness to work well with this dish. The ‘crunch’ comes partly from the ice-cream itself which has a croquant mixed through and partly from both meringues and praline.
The result is quite a grown-up sundae – and one I definitely wouldn’t recommend if you find sugar or coffee give you too much of an energy rush. But, other than the energy rush it is surprisingly light thanks to the meringue and fruit, I think it would work at the end of a heavy dinner party.
- 100 g Walnuts
- 75 g Sugar
- 50 g Unsalted Butter
- 100 g Soft Dark Sugar
- 100 ml Double Cream
- 1/2 teaspoon Sea Salt or more to taste
- 1 teaspoon Vanilla Essence or more to taste
- 2 Small Meringue shells per person
- 50 ml Double Cream per person
- 75 ml Movenpick Expresso Croquant Icecream per person
- 1/2 Banana per person
- 1 handful Chopped Walnuts per person
- Make the praline by gently heating the sugar in a heavy based pan till it turns a golden colour
- Roughly chop the walnuts and add to the melted sugar
- Stir well to coat all over and cook for a further minute
- Turn out onto a silicon sheet and allow to set for half an hour
- Break into pieces, then blitz till you have a medium fine chopped nut mixture
- Store in an airtight jar till needed
- Melt the butter in a heavy based pan
- Add the cream, a pinch of salt and the brown sugar and whisk well to blend
- Bring to the boil and simmer gently for 4-5 minutes
- Allow <g class="gr_ gr_188 gr-alert gr_gramm gr_inline_cards gr_disable_anim_appear Grammar multiReplace" id="188" data-gr-id="188">to cool</g> slightly before adding the vanilla essence
- Adjust salt and vanilla to taste, then pour into a <g class="gr_ gr_121 gr-alert gr_spell gr_inline_cards gr_run_anim ContextualSpelling ins-del" id="121" data-gr-id="121">screwtop</g> jar and store in the fridge till needed
- Put the ice-cream in the bottom of a sundae glass
- Sprinkle over a teaspoon of praline
- Add 4-5 slices of banana
- Add the crushed meringue
- Add 4 or 5 slices of banana
- Add the whipped cream
- Top with 2 or 3 teaspoons of salted butterscotch sauce
- Finish with chopped walnuts
This recipe looks complicated but both the praline and the butterscotch sauce can be made up to two weeks in advance. The recipe for the butterscotch sauce is adapted from Smitten Kitchen and seems to have gone through a number of lives already on various publications. If you are at all worried about making it, she has more detailed step-by-step instructions together with American measurements
It was delicious – and guess what – I have LOTS of butterscotch sauce and praline left as well as most of the tub of mövenpick expresso croquant ice-cream. Which only means one thing.
Disclaimer: I was invited to create a recipe using Movenpick Icecream and provided with supermarket vouchers to purchase the ingredients to test and make this dish as part of a blog challenge. The prize for the winning sundae is a two hour master class with the Langham’s head pastry chef, Cherish Finden, followed by afternoon tea for two at the Palm Court.