Step 1: Put the cornflour and caster sugar in a saucepan and add a little milk, stirring to make a smooth paste. Gradually stir in the remaining milk.
Step 2: Heat the milk mixture, stirring until boiling, and cook for 1 minute until thickened and sauce-like. Remove from the heat and stir in the Natural Vanilla Extract and Sunshine Yellow Gel Food Colour if using.
Step 3: Peel and mash the banana well. Push through a nylon sieve for a very smooth finish then mix into the custard-like mixture.
Step 4: Pour 200ml (7 fl.oz) cold water into a bowl and stir in the Vege-Gel. Transfer to a small saucepan and heat through, stirring, until just about boiling, then mix into the banana custard-like mixture.
Step 5: Spoon some of the custard mixture into 4 x 350ml (12 fl.oz) heatproof glass serving dishes, add some caramel, and swirl lightly. Continue the layering to use up all the custard mixture and caramel.
Step 6: Allow to cool completely then chill for at least 2 hours before serving.
Step 7: To serve, top with a few soft dried banana slices and a heaped spoonful of crème fraîche.
1 serving = 270g
|Per Serving||Per 100 g / ml|
|Fat||18.63 g||6.15 g|
|Carbohydrate||64.20 g||21.19 g|
|Protein||9.27 g||3.06 g|
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