Banana Sundae Wraps With Custard Sauce Food

BANANA ICE SUNDAES WITH FUDGE SAUCE

Steps:

• Slice two bananas into a blender or food processor and blitz with the Yofu and sugar for 30 seconds or until smooth.
• Churn in an ice cream maker until it begins to thicken - 10-15 minutes. Or freeze in a shallow container, whisking every 1-2 hours to break up ice crystals.
• To make the sauce, melt the spread, add the sugar and syrup and cook gently until the sugar dissolves. Stir in the Soya Dream and boil for 2-3 minutes to make a sticky sauce. Remove from the heat and allow to cool.
• To serve, layer the banana ice in four glasses with slices of the remaining bananas and sauce, then top with drizzles of sauce and a few pecans.

BANANA SUNDAE DESSERT

Steps:

• In a bowl, mix wafer crumbs, melted butter and sugar; press onto bottom of a 13x9-in. dish. Freeze 15 minutes., Spread chocolate chip ice cream over crust. Layer with bananas and 1-1/2 jars fudge topping (about 1-1/2 cups). Freeze, covered, at least 30 minutes., Spread strawberry or cherry ice cream over top. Freeze, covered, 6 hours or overnight., Remove from freezer 10 minutes before cutting. Warm remaining fudge topping; drizzle over top. Serve with toppings as desired.

BANANA SUNDAE SAUCE

Steps:

• In a small saucepan, melt the butter. Whisk in the confectioners' sugar, water and lemon juice until smooth. Cook over medium-low heat for 3-5 minutes, stirring occasionally. Remove from the heat; stir in vanilla and cinnamon. Fold in bananas. Serve warm over ice cream.

MANGO AND BANANA SUNDAE

Steps:

• Place mango and banana pieces in a large bowl. Add lemon and orange juice. Toss lightly.
• Scoop ice cream into a sundae dish and cover with the mixed fruit. Sprinkle with cinnamon and brown sugar, if desired, or nuts.

BANANA SUNDAE WITH CHILI PEPPER MARSHMALLOWS

Steps:

• To make chili pepper marshmallows. Dust a little cornstarch into a baking pan. Place the egg whites in a standing mixer bowl. In a small saucepan with a candy thermometer, put in the sugar, water, and glucose, bring to a boil. When the syrup reaches 248 degrees F, begin whipping the egg whites on high speed. Continue boiling the syrup until it reaches 266 degrees F. Keep the mixer on and remove the syrup from the heat and pour into the egg whites in a thin, steady stream between the whip and the side of the bowl. Lower the mixer speed to medium and stir in the softened gelatin sheets. Add the cayenne and chili powder. Immediately pour the prepared pan. Cover with plastic wrap and leave to dry out for 24 hours. Remove from the pan and cut with a knife into 1 by 1-inch squares, then roll them into a mixture of equal parts of confectioners sugar, sugar, and cornstarch. Save 1 cup for later.
• To make the vanilla ice cream. In a medium saucepan, bring the milk and heavy cream to a boil. Combine 3/4 cup of the sugar with the stabilizer, glucose, dextrose, and vanilla bean. Add to the mixture to the milk, bring to a boil, then stir in the dry milk. In a standing mixer, whip the egg yolks and the remaining sugar, until light and fluffy. Remove the vanilla bean from the milk mixture. Pour a little of the hot milk mixture into the yolks mixture while mixing on low to temper the yolks. Then gradually mix in the remaining milk. Return the mixture to the saucepan with a candy thermometer and cook over medium heat, stirring constantly until it has reached 185 degrees F, about 2 to 4 minutes. Do not allow the custard to boil. Strain through a fine sieve into a large bowl. Cover loosely and quickly chill by placing the container in an ice-water bath, stirring from time to time. Immediately put the mixture into an ice-cream maker. Store in the freezer for 24 hours.
• To make the triangle tuiles. Preheat the oven to 350 degrees F. Cut a triangle stencil, by cutting out a triangle shape in the middle of a sturdy plastic plate. In a standing mixer with a paddle attachment, cream butter until smooth, scraping the bowl. Add confectioners' sugar and mix well. Add egg whites and cake flour and mix until just smooth, not over mixing. On a silpat or parchment-lined baking sheet, spread batter thinly into a triangle stencil. Remove the stencil, repeat with remaining batter and bake until golden, about 10 minutes. Set aside and away from humidity.
• To make the chocolate sauce. In a small saucepan, combine water with sugar, corn syrup, and cacao powder, bring to a boil. Add chocolate and vanilla extract and whisk until smooth. Set aside.
• In a medium skillet, heat the butter on medium heat. Add banana slices and cook until they are tender and golden brown on both sides. Stir in the reserved 1 cup of chili pepper marshmallows and cook, stirring, for 3 minutes. Deglaze the skillet with the banana liqueur and remove the pan from the heat.
• To serve, spoon about 3 tablespoons of banana mixture into a bottom of a Martini glass. Garnish the top with some chili pepper marshmallows. Using a propane blowtorch, gently brown the top of the marshmallows. Top with a scoop of vanilla ice cream and drizzle chocolate syrup on top. Garnish with 2 cookie triangles and dust with confectioners' sugar. Serve immediately.

GRILLED BANANA SPLIT SUNDAE WITH BITTERSWEET CHOCOLATE SAUCE

Steps:

• Build charcoal fire or preheat gas grill.
• Slice bananas in 1/2 lengthwise and crosswise so each banana yields 4 pieces. Set aside. Mix the sugar and cinnamon, sprinkle on cut sides of bananas. Let bananas sit for 5 minutes.
• Place bananas cut-side down on a clean cooking grate over direct low heat. Cook for 2 minutes or until grill marks appear. Using a pair of long-handled tongs, turn over and let cook 5 more minutes or until the skin pulls away from the banana.
• Remove skins from banana halves and place 4 banana halves in the bottom of each serving bowl. Top each serving with 2 scoops of ice cream. Ladle about 1/4 cup of heated chocolate sauce over each sundae¿let your taste determine the quantity here, add just a touch for a hint of chocolate or pour it on for a serious chocolate fix. Sprinkle each with 1 tablespoon of chopped nuts, top with whipped cream, and place a cherry or strawberry on top.
• Make the chocolate sauce up to 2 days in advance. Place chocolate in a medium size metal mixing bowl. Heat cream to almost boiling, add butter and sugar and stir to combine. Remove from heat and pour over chocolate. Whisk vigorously until melted, and well combined. Add liqueur and vanilla and stir constantly until mixture is cool the touch. Cover with plastic wrap and set aside or refrigerate up to 2 days. Warm before serving.

BANANA SUNDAE WITH CHILI PEPPER MARSHMALLOWS

Steps:

• To make chili pepper marshmallows. Dust a little cornstarch into a baking pan. Place the egg whites in a standing mixer bowl. In a small saucepan with a candy thermometer, put in the sugar, water, and glucose, bring to a boil. When the syrup reaches 248 degrees F, begin whipping the egg whites on high speed. Continue boiling the syrup until it reaches 266 degrees F. Keep the mixer on and remove the syrup from the heat and pour into the egg whites in a thin, steady stream between the whip and the side of the bowl. Lower the mixer speed to medium and stir in the softened gelatin sheets. Add the cayenne and chili powder. Immediately pour the prepared pan. Cover with plastic wrap and leave to dry out for 24 hours. Remove from the pan and cut with a knife into 1 by 1-inch squares, then roll them into a mixture of equal parts of confectioners sugar, sugar, and cornstarch. Save 1 cup for later.
• To make the vanilla ice cream. In a medium saucepan, bring the milk and heavy cream to a boil. Combine 3/4 cup of the sugar with the stabilizer, glucose, dextrose, and vanilla bean. Add to the mixture to the milk, bring to a boil, then stir in the dry milk. In a standing mixer, whip the egg yolks and the remaining sugar, until light and fluffy. Remove the vanilla bean from the milk mixture. Pour a little of the hot milk mixture into the yolks mixture while mixing on low to temper the yolks. Then gradually mix in the remaining milk. Return the mixture to the saucepan with a candy thermometer and cook over medium heat, stirring constantly until it has reached 185 degrees F, about 2 to 4 minutes. Do not allow the custard to boil. Strain through a fine sieve into a large bowl. Cover loosely and quickly chill by placing the container in an ice-water bath, stirring from time to time. Immediately put the mixture into an ice-cream maker. Store in the freezer for 24 hours.
• To make the triangle tuiles. Preheat the oven to 350 degrees F. Cut a triangle stencil, by cutting out a triangle shape in the middle of a sturdy plastic plate. In a standing mixer with a paddle attachment, cream butter until smooth, scraping the bowl. Add confectioners' sugar and mix well. Add egg whites and cake flour and mix until just smooth, not over mixing. On a silpat or parchment-lined baking sheet, spread batter thinly into a triangle stencil. Remove the stencil, repeat with remaining batter and bake until golden, about 10 minutes. Set aside and away from humidity.
• To make the chocolate sauce. In a small saucepan, combine water with sugar, corn syrup, and cacao powder, bring to a boil. Add chocolate and vanilla extract and whisk until smooth. Set aside.
• In a medium skillet, heat the butter on medium heat. Add banana slices and cook until they are tender and golden brown on both sides. Stir in the reserved 1 cup of chili pepper marshmallows and cook, stirring, for 3 minutes. Deglaze the skillet with the banana liqueur and remove the pan from the heat.
• To serve, spoon about 3 tablespoons of banana mixture into a bottom of a Martini glass. Garnish the top with some chili pepper marshmallows. Using a propane blowtorch, gently brown the top of the marshmallows. Top with a scoop of vanilla ice cream and drizzle chocolate syrup on top. Garnish with 2 cookie triangles and dust with confectioners' sugar. Serve immediately.

BANANA & CUSTARD POTS

Steps:

• Put the coffee into a shallow dish and dissolve in 150ml boiling water. Set out 4 sundae glasses or teacups. Whisk together the mascarpone, custard, sugar and 1 tbsp Marsala, if using, until smooth. Dip a couple of sponge fingers into the now cooled coffee for a few secs until soaked but not soggy, then put into the bottom of one of the glasses, breaking them to fit if needed. Repeat, using enough fingers to make a decent layer of sponge at the bottom of each glass. Drizzle with remaining Marsala, if using.
• Spoon over a layer of the mascarpone custard, then top with some sliced banana and a sprinkling of chocolate. Repeat the layers, then chill for 10 mins before serving.

BLUEBERRY BREAD PUDDING WITH CUSTARD SAUCE

Steps:

• Pudding: Melt butter in a 13x9x2-inch baking dish; set aside.
• Combine next 4 ingredients in a large bowl; beat well.
• Add bread cubes, and let stand 5 minutes.
• Fold in blueberries and lemon rind; spoon into prepared dish.
• Bake at 350* for 35 minutes or until lightly browned and puffed.
• Serve warm with Custard Sauce.
• Yield: 10 servings Custard Sauce: Combine eggs, sugar, and salt in top of a double boiler, beating well.
• Gradually stir about 1/2 cup milk into egg mixture; add remaining milk, stirring constantly.
• Bring water in bottom of double boiler to a boil.
• Reduce heat to low; cook custard over hot water, stirring occasionally, about 15 minutes or until mixture thickens.
• Cool slightly.
• Add vanilla and lemon rind.
• Yield: 1 1/3 cups.

NIGERIAN MANGO & BANANA SUNDAE

Steps:

• Peel the mango if using a fresh one & finely chop. Peel the bananas & slice finely in rounds.
• Put the fruit into a large bowl. Add lemon and orange juice. Toss lightly.
• Place one scoop of ice cream in a sundae dish. Cover with 1/4 of the mixed fruit & repeat with the remaining ice cream & fruit.

STRAWBERRY BLESSED SNOW WITH CUSTARD SAUCE

Steps:

• In a medium bowl, let egg whites stand at room temperature for 1 hour.
• Meanwhile, drain strawberries, reserving syrup. Sprinkle gelatin over syrup in a small saucepan, to soften. Place over low heat, stirring until gelatin is dissolved.
• Place strawberries, 1/4 cup sugar, the lemon juice, salt, few drops food color (if using), 1/4 cup water and the gelatin into blender container. Cover; blend at low speed for 1 minute.
• Place into medium sized bowl. Set in pan of ice and water. Let stand, stirring occasionally, just until beginning to set - about 20 minutes.
• With electric mixer at high speed, beat egg whites until soft peaks form when beater is slowly raided. Gradually beat in remaining sugar. Continue beating until stiff peaks form.
• With same beater, at high speed, beat gelatin mixture until light. Fold in beaten egg white until well blended. Turn into 1-quart mold.
• Refrigerate until firm - at least 3 hours.
• To serve; Run a small spatula around edge of mold. Invert over serving platter; place a hot, damp dishcloth on bottom of mold; shake gently to release. Serve with Custard Sauce.
• If you wish, place the Strawberry Blessed Snow into a platter that has a lip, pour custard sauce carefully around the bottom of the patter.
• Custard Sauce:.
• Pour milk into a medium sauce pan and heat until tiny bubbles appear around edge of pan.
• Ready your double boiler: Choose a cooking pot that is large enough to accommodate a heat-proof bowl. Pour water into the pot to measure about 3" making sure that when you sit the heat-proof bowl over the pot that the water doesn't touch the bottom of the bowl.
• Remove the heat-proof bowl from top of pot. Add egg yolks and sugar and mix well.
• Very slowly pour hot milk into egg mixture, whisking constantly to avoid cooking the eggs into curdles. Place bowl over the pot of simmering water, making sure the water doesn't come to a boil and that it doesn't touch the bottom of the bowl.
• Cook, stirring constantly with a wooden spoon, until thin coating forms on wooden spoon. Can also test for doneness if it also coats the back of a metal spoon - should take about 8 to 10 minutes to cook through.
• Let custard cool slightly. Place sheet of waxed paper or plastic wrap directly on surface (this is to avoid a skin to form).
• Set bowl in cold water, to fully cool or place in refrigerator to speed up the process. Stir in vanilla extract and place wax or plastic wrap directly over custard. Refrigerate until ready to use. Makes 1 1/2 cups.

BANANA SUNDAE WRAPS WITH CUSTARD SAUCE

Steps:

• Prepare Custard Sauce: In a medium heavy saucepan, bring milk to a simmer.
• Meanwhile, in a medium bowl, whisk together egg, sugar, cornstarch and salt until pale yellow.
• Gradually whisk hot milk into egg mixture, return to saucepan.
• Cook, stirring constantly, over low heat until custard coats the back of a spoon.
• Transfer to a clean bowl, cool to room temperature and refrigerate until chilled.
• Prepare Egg Rolls: Peel bananas; quarter lengthwise.
• Lay egg roll wrappers on a flat surface with point facing you.
• Arrange 2 banana quarters on center of wrapper.
• Sprinkle with 1/2 tablespoon chocolate chips and 1 large marshmallow that's been halved or 4 mini marshmallows.
• Sprinkle with cinnamon.
• Fold and seal as directed on egg roll package.
• Repeat with remaining wrappers.
• In a deep skillet, pour oil 2 inches deep.
• Heat to 365 degrees F.
• Fry banana rolls one at a time, for 1 to 1 1/2 minutes or until deep golden brown.
• Drain well on paper towels; keep warm in a 250 degree F oven until all are fried.
• Serve warm with custard sauce and a scoop of vanilla ice cream, if desired.