Easter leftovers sundae
(18 Apr 2017)

Easter leftovers sundae

Easter leftovers sundae

Serves 4
 
Recipe by Angie Boyd
 
Caramelized hot cross buns:
2              Stale hot cross buns, torn into small bite-sized pieces
50g         Granulated white sugar
15ml       Water
10g         Butter
 
Place the hot cross bun pieces onto an oven tray and toast at 180C until golden and crisp. Remove and set aside.
Place the sugar and water into a saute pan set over a low heat.
Stirring occasionally, allow the sugar to dissolve completely.
Turn up the heat and boil the sugar until it turns a deep caramel colour.
Remove and immediately add the butter, swirling to mix in.
Add the toasted pieces of hot cross bun and swirl to thinly coat with caramel.
Pour out onto a baking tray lined with silicone paper.
Allow to cool until hard.
 
Chocolate marshmallow sauce:
4              Chocolate coated marshmallow easter eggs, chopped into pieces
100g       Dark Chocolate
60ml       Cream
60ml       Milk
15ml       Brown sugar
2.5ml      Cocoa powder
2.5ml      Coffee granules
 
Chop the chocolate into small pieces.
Place the cream, milk, sugar, coffee and cocoa into a saucepan and bring slowly up to the boil, stirring well to dissolve the coffee and cocoa. Turn the heat off.
Add the chopped chocolate and allow to stand for a few seconds off the heat.
Stir until smooth and then add the marshmallow egg pieces.
Stir until melted and smooth – place back over a gentle heat if necessary.
 
To assemble:
8 scoops Vanilla ice-cream
Pinch                      Nutmeg
2                              Bananas
1                              Orange, juiced
 
Peel and slice the bananas and squeeze a little orange juice over the slices to coat thoroughly.
In each sundae glass, layer 2 scoops of vanilla ice-cream with banana slices and the caramelized hot cross bun pieces.
Pour warm chocolate sauce over the top and then sprinkle with a little grated nutmeg.

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