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We've gone bananas over pudding
3 bananen

2 lepels honing

rasp van 1,5 sinaasappel

4 lepels sinaasappelsap

115 g chocoladepasta met pinda

25 g boter en wat extra om in te vetten

2 lepels double cream

175 g double chocolate chunk loaf

200 g Griekse yoghurt

100 g cream cheese

4 eiwitten

2 lepels poedersuiker

munt

rozemarijn

witte wijn
  • Omschrijving recept: Nagerechten; Brits
  • Aantal Porties: 2
  • Bron: Ready Steady Cook

Bereiding

Preheat the oven to 220°. Heat a roasting pan on the hob. Peel a banana and add to the pan, drizzle over 1 tbsp honey and sprinkle on the zest of 1 orange.

Make a cut along the length of another banana through the skin and fill with 2 tbsp chocolate spread.

Grease a rectangle of foil with butter and wrap loosely around the banana, leaving a little room for expansion.

Add to the roasting pan, transfer the pan to the oven and cook for about 10-15 minutes, or until the bananas are soft.

Place the remaining chocolate spread in a pan with 2 tbsp cream, 25 g butter and 1 tbsp white wine and heat gently until melted. Serve the baked bananas with the chocolate sauce and decorate with mint sprigs.

For the Syllabub Trifle: cut the cake into small cubes and place in the bottom of an trifle dish. Drizzle over 3 tbsp white wine and leave to soak.

Mix together the Greek yoghurt, cream cheese, finely grated zest of ½ orange, 2 tbsp orange juice and 1 tbsp honey. Peel and slice the remaining banana, add to the mixture and stir in the spoon on top of the cake cubes.

Whisk the egg whites until they make stiff peaks, add the icing sugar and whisk again. Add the whipping cream, 2 tbsp orange juice and 2 tbsp white wine and fold together. Pile on top of the custard and decorate with the rosemary springs.

Notities

This recipe contains raw or lightly cooked eggs. Because of the slight risk of salmonella poisoning, the sick, the elderly, the very young, and pregnant women should avoid these.