Ingredients
For the banana custard pot:
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Double cream 500 ml
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Bananas 250 g
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Whole milk 500 ml
Preparation
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For the banana custard pot:
.
- Bring the milk and cream to the boil.
- Remove from the heat and whisk in the CARTE D’OR Crème Brûlée mix until fully dissolved.
- Pour the mix into a blender and add the bananas.
- Blend until smooth then strain the mixture into a jug and pour into ramekins.
- Chill for 2 hours.
- Cut the remaining banana into 10 thin slices.
- Prior to serving place a thin layer of the Demerara sugar on top of each banana slice, then glaze under a hot grill or with a blow torch.
- Garnish the pots with a slice of glazed banana and raspberry.
