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Steps Making Recipes Banana pudding with cocoa caramel sauce: using 12 ingredients and 21 steps
Banana Bread Pudding with Caramel Sauce.
Sprinkle with powdered sugar, if desired.
Cook over a low heat, stirring, until the butter melts.
You can cook Banana pudding with cocoa caramel sauce: using 12 ingredients and 21 steps. Here is how you achieve that.
Ingredients of Banana pudding with cocoa caramel sauce: :
- ➽ For cocoa caramel sauce:.
- ➽ 1 /2 cup castor sugar.
- ➽ 1/4 cup brown sugar.
- ➽ 2 stick unsalted butter.
- ➽ 1/2 cup fresh milk.
- ➽ For banana pudding:.
- ➽ 1 cup ripe bananas.
- ➽ 1/2 cup castor sugar.
- ➽ 3 cardamom.
- ➽ 1 1/2 tbsp. unflavoured gelatine (powdered).
- ➽ 2 cups fresh thick milk.
- ➽ 3 drops vanilla essence.
This pancake recipe of banana pancakes slathered in caramel sauce makes such a lovely and easy dessert - or perhaps brunch. Place the other half of the banana on top and drizzle with the remaining sauce. Decorate with the icing sugar and cocoa powder and serve. The caramel sauce is addictive; I was such a piggy that I licked the leftover o the plate! While the cake is wonderful, it's the dark, salty caramel sauce that makes the dessert so outstanding.
Banana pudding with cocoa caramel sauce: instructions :
- In a large bowl Peel ripe bananas, smash it and keep aside..
- In a blender add in the smashed bananas + castor sugar + fresh milk and blend it to a smooth fine paste..
- Meanwhile sprinkle gelatine over 2 tsp. of water in a small bowl..
- Set aside for about 5 minutes to bloom.
- In a large sauce pan heat the milk, honey over a low heat and once warm; whisk in the bloomed gelatine until completely dissolved..
- Remove from the heat and stir in the vanilla extract..
- Pour the blended banana mixture and whisk until it’s combined properly..
- Keep the banana pudding to the room temperature.
- Pour in the pudding mixture into desired moulds and then refrigerate..
- As gelatine is used, the pudding mixture is kept for about 2 to 3 hours to refrigerate, but it can be kept overnight for a good results..
- For the Choco caramel sauce:.
- In a large sauce pan over medium high heat add butter, brown sugar, water and salt..
- Bring to a boil for 4 min while stirring occasionally.
- In a separate cup add vanilla extract, cocoa to the evaporated milk. Add this mixture into the caramel sauce pan.
- Once the mixture has been boiling for about 5 min remove it from heat and slowly pour in the evaporated milk mixture.
- Make sure you keep stirring until it comes together.
- Make sure you cook it down before serving..
- Remove the banana pudding from the refrigerator. Now you can see that the gelatine is set with pudding by now..
- Top the banana pudding by pouring “cocoa caramel sauce”.
- And serve this delicious pudding chill..
- It's just delicious........
Banana pudding with cocoa caramel sauce: - This pancake recipe of banana pancakes slathered in caramel sauce makes such a lovely and easy dessert - or perhaps brunch. Place the other half of the banana on top and drizzle with the remaining sauce. Decorate with the icing sugar and cocoa powder and serve. The caramel sauce is addictive; I was such a piggy that I licked the leftover o the plate! While the cake is wonderful, it's the dark, salty caramel sauce that makes the dessert so outstanding.
