Caramelised Banana Sundae
ready in 1 hr 20 min.
Put 4-5 tbsp of cream to one side. Add the rest to a pan with the chopped chocolate and heat, stirring.
Whisk the egg whites until stiff peaks form.
Stir the egg yolks together with 2 tbsp sugar until thick and creamy. Add the cornflour and the reserved cream. Add to the hot chocolate cream mixture, stirring, and leave to thicken.
Remove the pan from the heat, stir again briefly and fold in the egg whites. Leave to cool.
Add the remaining sugar to 2 tbsp water in a small pan and caramelise, stirring.
Drizzle the banana pieces with lemon juice, thread onto small skewers and place on grease-proof paper. Pour over the caramel and leave to cool completely.
Divide the crumbled biscuits between four glasses. Place scoops of ice cream on top of the biscuits. Put the chocolate cream in a piping bag with a serrated nozzle and pipe the cream on top of the ice cream. Place the banana skewer on top of the glass and serve.