Put the sugar, butter and 150 ml of the cream in a pan over a medium heat and stir continuously until the sugar is dissolved and the butter melted. Let bubble for a minute or two, stirring frequently, then remove from the heat and leave the sauce to cool completely.
Pour the remaining cream into a blender. Peel and chop the bananas and add to the blender along with a squeeze of lemon juice. Whiz until smooth, thick and creamy.
Spoon a little sauce around the sides of four glasses, smudging some of it for an attractive effect. Divide the banana mousse among the glasses and top with more butterscotch. Use a small teaspoon to ripple the butterscotch through the mousse. Grate over a little dark chocolate and chill until ready to serve.
- 100g light brown sugar
- 40g unsalted butter
- 550ml chilled double cream
- 4 large ripe bananas, ideally chilled in the freezer for 1-2 hours
- 1 squeeze lemon juice
- 1 bar dark chocolate , for grating
Total time required
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Recipe published with permission from Quadrille.
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