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Coffee, Walnut and Banana Ice-cream Sundae

Course Dessert
Cuisine British
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 1
Author Fiona Maclean

Ingredients

Praline

  • 100 g Walnuts
  • 75 g Sugar

Salted Butterscotch Sauce

  • 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

Sundae

  • 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

Instructions

Praline

  1. Make the praline by gently heating the sugar in a heavy based pan till it turns a golden colour
  2. Roughly chop the walnuts and add to the melted sugar
  3. Stir well to coat all over and cook for a further minute
  4. Turn out onto a silicon sheet and allow to set for half an hour
  5. Break into pieces, then blitz till you have a medium fine chopped nut mixture
  6. Store in an airtight jar till needed

Salted butterscotch sauce

  1. Melt the butter in a heavy based pan
  2. Add the cream, a pinch of salt and the brown sugar and whisk well to blend
  3. Bring to the boil and simmer gently for 4-5 minutes
  4. 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
  5. 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

Sundae

  1. Put the ice-cream in the bottom of a sundae glass
  2. Sprinkle over a teaspoon of praline
  3. Add 4-5 slices of banana
  4. Add the crushed meringue
  5. Add 4 or 5 slices of banana
  6. Add the whipped cream
  7. Top with 2 or 3 teaspoons of salted butterscotch sauce
  8. Finish with chopped walnuts

Recipe Notes

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