Chocolate, Salted Caramel & Banana Mess
Indulge in a decadent dessert experience with this heavenly Banoffee Eton Mess recipe. Delight in layers of fluffy whipped cream, crunchy meringue, and sweet sliced bananas, all intertwined with a rich salted caramel and luxurious chocolate sauce. A delightful treat that perfectly balances sweetness with a touch of saltiness for a truly unforgettable taste sensation.
— Constant Cookbook
Ingredients
- ½ vanilla pod , scraped of seeds
- 150ml double cream
- 2 ready-made meringue nests, crumbled into chunks
- 2 bananas , sliced
- 2 tbsp caster sugar
- 3 tbsp double cream
- 1 tbsp butter
- pinch of sea salt flakes
- 2 tbsp full-fat milk
- 1 tbsp double cream
- 50g dark chocolate , broken into small pieces
Instructions
- To make the salted caramel, put the sugar and 2 tbsp water in a small heavy-bottomed saucepan. Place on a low heat and swirl gently until the sugar has melted. Turn up the heat and let the sugar bubble and caramelise to a nutty brown. Take off the heat and pour in the cream, butter and salt flakes – do this carefully, as it may spit. Gently stir together until smooth and glossy.
- For the chocolate sauce, bring the milk and cream to the boil in a small saucepan. Put the chocolate bits into a bowl. Pour over two-thirds of the milk and cream mixture, stirring until melted and smooth. Adjust the consistency with the remaining hot milk mixture.
- Put the vanilla seeds into the cream and whip until just holding soft peaks. Fold the meringues and banana slices into the cream, leaving a few slices for garnish. Put in serving dishes and drizzle with the two sauces. Top with the remaining banana slices. Serve immediately.
Cook Time
10M
Prep Time
PT15M
Yield
Serves 2
Nutrition
- Calories: 938 calories
- Fat Content: 71 grams fat
- Saturated Fat Content: 44 grams saturated fat
- Carbohydrate Content: 70 grams carbohydrates
- Sugar Content: 69 grams sugar
- Fiber Content: 2 grams fiber
- Protein Content: 5 grams protein
- Sodium Content: 0.5 milligram of sodium
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