(Dessert - Serves 4)
Ingredients
Caramel
100 g / 4 oz sugar
25 g / 1 oz LURPAK Slightly Salted Butter
1 tbsp water
100 ml / 4 fl oz whipping cream
4 bananas
1 tbsp freshly squeezed lemon juice
8 thin slices of french bread - whole and halved
50 g / 2 oz LUPRAK Slightly Salted Butter - melted
Decoration: Fresh lemon balm leaves.
Accompaniment: 150 ml / 1/4 pt soured cream.
Toasting: Approx. 6 min. at 200°C / 400°F / Gas Mark 6.
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Instructions
Caramel: Spread the sugar evenly in a cold frying pan (21 cm / 8 1/4" diam.). Melt the sugar without stirring - first 2 min. over a high heat and then over a moderate heat. Add butter and boil the mixture while stirring for 1/2 min. Remove the pan from the heat and leave to cool for a short moment. Stir in water and cream. Boil the caramel over a moderate heat, still while stirring, for approx. 5 min.
Peel the bananas and split them once lengthways and once crossways. Turn the pieces of banana into lemon juice and place them into the warm caramel. Carefully turn the bananas so that they are caramelized all over.
Brush the slices of bread with butter - on both sides. Place them on a baking tray lined with baking paper. Toast the bread slices in the center of the oven - turn them after 3 min.
Tip: The bread is easiest to cut into thin slices when it is 1-2 days old.
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