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Ingredients
Banana Caramel Dessert with Brandy
- For the cookies
- 70 grams sugar
- 30 grams butter
- 30 grams Golden syrup
- 30 grams Pastry flour
- 1 tsp ground ginger
- Fat (for the baking tray)
- For the dessert
- 3 Banana
- 2 tsps lemon juice
- 150 grams Whipped cream
- 250 grams cream cheese
- 150 milliliters Caramel sauce (premade)
- 4 tsps grated Chocolate
- Brandy (to taste)
For the cookies: combine sugar, butter and syrup. Beat until light and fluffy. Combine flour and ginger and sift over butter mixture. Shape batter into 12-16 balls and arrange on a greased baking sheet ( if possible, at large distance from each other). Bake in preheated oven at 160°C (approximately 325°F) for 10-15 minutes or until golden brown. Let cool and remove with a knife from the sheet. Cool completely.
For the dessert: break two-thirds of cookies into pieces. Peel bananas and cut into slices. Mix with lemon juice. Pour cream into a bowl and beat until stiff, fold into cream cheese. Set aside 12 banana slices for garnishing. Crush the rest of bananas coarsely with a fork. Pour a third of cream into serving glasses. Combine another third of the cream with bananas, broken cookies and caramel sauce. Add banana cream into glasses, top with remaining cream. Garnish with banana slices, remaining cookies and grated chocolate. If desired, drizzle with brandy and serve immediately.