Makes 8
Ingredients
1 packet of Dobla dessert cups (96g)
½ a tin of Carnation caramel
1 banana
3 digestive biscuits
Squirty cream (optional)
These are great for any occasion but I particularly end up
‘making’ them for buffets.
So take your chocolate cups and fill each one just over half
way with your Carnation Caramel. Next take your banana and cut it into slices.
Place a couple of slices in each cup. Next take your biscuits and if you’re lucky
enough to have a food processor blitz into crumbs. Alternatively place the
biscuits in a plastic food bag, seal it and crush with a rolling pin. Next
scatter the biscuits on top of the banana slices. I personally like these
without cream so would just eat as they are but for a final flourish top with
some squirty cream and sprinkle another couple of biscuit crumbs over the top
to decorate. If you are making these in advance I would recommend not putting
the cream on until just before your about to serve because, squirty cream is
filled with so much air when it is left for any period of time the cream will
drop and reduce down and look nowhere near as impressive.
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