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Banana ice cream with salted caramel, apple compote and butter crumble topping

Recipe for 4 persons

Time required
Preparation: 30 minutes
Cooking: 1 hour


Ingredients
Banana ice cream
4 bananas, frozen
100 ml cream

Salted caramel
110g sugar
20g water
70g cream
30g butter
1 pinch salt

Apple compote
4 Gala apples
30g lemon juice
50g sugar
200g water

Butter crumble topping
300g wheat flour
150g butter
150g sugar 


How to make it
Banana ice cream
  • Place the frozen bananas and the cream in a blender and purée.

Salted caramel
  • Boil sugar with water and stir together well.
  • Boil sugar until it turns golden brown.
  • Add butter and cream and dissolve in the caramel.
  • Add salt and allow to cool.

Tip: If the salted caramel is too thick, reheat and thin with cream.

Apple compote
  • Dice the apples into cubes.
  • Bring lemon juice, sugar and water to boil.
  • Cook the diced apples in the lemon mixture until soft and leave to cool.

Butter crumble topping
  • Preheat oven to 200 degrees top/bottom heat.
  • Knead all ingredients by hand into crumble and spread on a baking tray with parchment paper.
  • Bake in the oven at 200 degrees top/bottom heat for 5 to 7 min.
  • Then cool and chop up fine with a spatula.

How to serve
  • Arrange the apple compote in a bowl.
  • Sprinkle butter crumble topping over it.
  • Top with a scoop of banana ice cream.
  • Spread the salted caramel over the banana ice cream and garnish with mint.