Cooking Instructions
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Step 1
Panna Cotta: Bring the
Heavy Cream (150 mL)
,
Granulated Sugar (30 g)
, and
Vanilla Bean Pod (1/2)
to the boil.
Step 2
Remove the pan from the heat and add the rest of the
Heavy Cream (50 mL)
.
Step 3
Add the
Gelatin Sheets (2)
(with the excess water squeezed out) and stir well until it dissolves. Strain the mixture through a sieve.
Step 4
Pour the mixture into the mold and refrigerate for at least 12 hours.
Step 5
Dip the Panna Cotta mold in hot water, then invert.
Step 6
Butterscotch-Sauce: Stir the
Muscovado Sugar (100 g)
and
Water (25 mL)
together in a pan and bring to the boil until the mixture begins to caramelize. The caramel should be a golden-brown color. Take care when adding liquid as it may spit – risk of burns! Melted sugar is very hot!
Step 7
Stir in the
Butter (25 g)
using a wooden spoon and turn off the heat.
Step 8
Finally, stir in the
Double Devon Cream (300 g)
. Chill the sauce in the refrigerator.
Step 9
Banana cake: Mash the
Bananas (300 g)
with a fork, transfer to a mixing bowl, add the
Granulated Sugar (115 g)
and
Salt (3 g)
and combine until smooth.
Step 10
Add the
Egg (1)
and incorporate the
Sunflower Oil (70 g)
, stirring constantly.
Step 11
Mix the
Fine White Flour (275 g)
and
Baking Powder (10 g)
together and fold into the mixture. Turn the mixture into a lined cake tin.
Step 12
Preheat cooking space to 160 °C with Hot air humid
Step 13
Place the cake tin on the wire shelf in the preheated cooking space
Step 15
Hot air humid 160°C for 1 Hrs
Step 16
Cut the banana cake into squares, place a panna cotta on top of each square and serve with the butterscotch sauce.
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