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Banana sundae with hot fudge sauce and praline cream
Banana sundae with hot fudge sauce and praline cream
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Prep Time:
30 minutes
Cook Time:
10 minutes
Total Time:
40 minutes
Upscale banana split with nutty praline twist and irresistible hot fudge sauce.
Ingredients:
  • 70.95 gm caster sugar
  • 82.50 ml pecans, toasted
  • 83.33 gm thickened cream, whipped
  • 4 large scoops vanilla ice-cream
  • 2 large bananas, thinly sliced
  • 100g dark chocolate, chopped
  • 20g unsalted butter, chopped
  • 126.25 gm thickened cream
Instructions:
  • In a small saucepan over low heat, combine sugar and 2 tablespoons of cold water. Stir until the sugar dissolves, about 5 minutes. Increase heat to medium-high and bring the mixture to a boil. Let it boil for 6 to 8 minutes until it turns golden. Remove from heat and spread pecans in a single layer on a greased baking tray. Pour the toffee over the pecans and let it set at room temperature for about 15 minutes.
  • Prepare the chocolate fudge sauce by combining the ingredients in a small saucepan over low heat. Stir and cook for 4 to 5 minutes until the chocolate is melted and the sauce is smooth. Pour the sauce into a jug and let it cool for 5 minutes before using.
  • Break the praline into large pieces. In a food processor, finely chop 2/3 of the praline. Fold it into the whipped cream. Finally, chop the remaining praline into shards according to the notes.
  • In 4 serving glasses, scoop ice cream. Layer with half of the banana slices and praline cream. Drizzle with chocolate fudge sauce, add the remaining banana slices, and finish with praline shards on top. Serve the sundaes immediately.

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