Banana cake with panna cotta and butterscotch sauce

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Panna cotta

2 sheets of gelatine, soaked in cold water
1½ dl full cream
30 g sugar
½ vanilla pod
Bring the cream, sugar and vanilla pod to the boil.
½ dl full cream
Remove the pan from the heat and add the rest of the cream.
Add the gelatine (with the excess water squeezed out) and stir well until it dissolves. Strain the mixture through a sieve.
Pour the mixture into the mould and refrigerate for at least 12 hours.
Dip the mould in hot water, then invert.

Butterscotch sauce

100 g muscovado sugar
¼ dl water
Stir the sugar and water together in a pan and bring to the boil until the mixture begins to caramelize. The caramel should be a golden-brown colour. Take care when adding liquid as it may spit – risk of burns! Melted sugar is very hot!
25 g butter
Stir in the butter using a wooden spoon and turn off the heat.
3 dl double cream
Finally, stir in the double cream. Chill the sauce in the refrigerator.

Banana cake

300 g bananas, ripe, mashed with a fork (roughly 3 bananas)
115 g sugar
3 g salt
Combine the banana, sugar and salt in a mixing bowl.
1 egg
¾ dl sunflower oil
Add the egg and incorporate the sunflower oil, stirring constantly.
10 g baking powder
275 g white flour
Mix the flour and baking powder together and fold into the mixture. Turn the mixture into a lined cake tin.
Place the cake tin on the wire shelf in the preheated cooking space. Bake.
(Pre-)heat cooking space to 160°C with Hot air humid
Put the food in
Hot air humid 160°C for 1 Hrs

Arranging on the plate

Cut the banana cake into squares, place a panna cotta on top of each square and serve with the butterscotch sauce.
  • Saucepan
  • Baking tray
  • Cake tin 30 cm
  • Silicone chocolate mould with 24 cavities (à ø3 cm)
Quantity Ingredient
3 g salt
2 sheets of gelatine
25 g butter
¾ dl sunflower oil
3 dl double cream
145 g sugar
100 g muscovado sugar
1 egg
10 g baking powder
½ vanilla pod
275 g white flour
2 dl full cream
¼ dl water
300 g bananas

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