The Royal Chef At Home: Easy Seasonal Entertaining

GRILLED BANANAS WITH VANILLA CRÈME ANGLAISE & TOFFEE SAUCE

MAKES 4 PORTIONS

FOR THE TOFFEE SAUCE ½ cup unsalted butter ½ cup light brown sugar ¼ cup corn syrup ¾ cup heavy cream

FOR THE VANILLA CRÈME ANGLAISE 1 cup milk 3 egg yolks Vanilla bean extract 2 tablespoons granulated sugar ¼ cup heavy cream

4 large firm bananas, skin on 4 small sheets aluminum foil

1 Prepare the toffee sauce. Heat the butter, brown sugar, corn syrup on high, stirring all the time until the sugar has dissolved. Boil for three minutes, remove from the heat, and then carefully whisk in the cream. If the mix is not smooth, return it to the stove and stir until it becomes smooth. 2 Prepare the crème anglaise. Bring the milk to a boil in a heavy based pot. Whisk the egg yolks, vanilla and sugar until combined. Pour the boiling milk on to the egg mix and whisk until smooth. Return the mix to the pot and place back on the heat. Stir until the mix has the consistency of heavy cream.

3 Remove the mix from the heat and whisk in the cream. Refrigerate for at least an hour before serving. 4 Preheat the grill to medium high. Wrap the bananas individually in the aluminum foil but not completely, leaving one side with the banana peel exposed. This exposed peel you then pierce lengthwise, making a cut about half inch deep. This allows steam to escape from the roasted banana. Place the bananas on the grill, foil side down and grill for about 10 minutes. 5 Remove to serving plates, discard the aluminum and serve with the toffee and crème anglaise sauces.

SUMMER · FIRE UP THE GRILL

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