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FROZEN BANANA PUDDING WITH MAPLE BUTTERSCOTCH SAUCE

Eleanor Ozich BREAKFAST SWEET DELIGHTS VEGAN

You might like to try this lusciously decadent, frozen dessert, hinted with cinnamon, vanilla bean and layered with maple butterscotch sauce. I’ve partnered with OOB Organic to create this recipe using the latest addition to their range. It’s New Zealand's first and only frozen banana product and has no nasties - it’s literally picked, peeled, sliced and snap-frozen before its popped into bags to store in your freezer. I hope you enjoy!

 
For the butterscotch sauce:
200 ml cream or coconut cream
¼ cup pure maple syrup
2 tbsp butter
a pinch of sea salt

For the banana pudding:
2 cups OOB frozen bananas
2 tsp vanilla extract
1/2 cup cream or coconut cream
1 tsp cinnamon
 
For layering:
A handful of toasted seeds
3-4 tbsp berry jam or coulis. 
 
Start by making the butterscotch sauce. Place the cream, maple, butter and sea salt in a small saucepan over medium heat.


Bring to a gentle boil, then reduce the heat to low. Simmer for 6-8 minutes or until the mixture is a lovely golden colour. Stir often towards the end as it can burn easily. Remove from the heat and leave to cool slightly. Stir vigorously for a minute or so and watch the sauce become thick and velvety. Allow to cool.


Combine all banana mousse ingredients in a food processor. Allow to thaw for 5 minutes or so, then process until smooth.
 
Layer the butterscotch sauce with the banana mousse and jam in 2-3 small jars or bowls. Sprinkle with toasted seeds.
 
Enjoy immediately.
 
Serves 2-3



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