Divine Banana Chocolate Sundae with Brazil Nut Praline

Method

Step 1

To make the Brazil nut pralineLightly toast the chopped Brazil nuts in a preheated oven (180 C/350 F/Gas Mark 4) for about 6-8 minutes.

Step 2

Next heat the sugar over a moderate heat in a heavy-bottomed pan until it melts. Be careful to avoid burning the sugar by pulling up any areas that are cooking more quickly with a heat-proof spatula (note: you want to stir the sugar as little as possible).

Step 3

Continue cooking until all of the sugar melts and the caramel turns a rich chestnut brown, swilling the pan frequently to cook the caramel evenly and avoid burning. Be very careful as the sugar will be extremely hot!

Step 4

In the final moments, add the roughly chopped nuts and the pinch of salt and stir together very quickly to coat the nuts. Turn out onto a piece of lightly-greased baking parchment and leave to set.

Step 5

Once cold, break into smaller pieces by lightly bashing the praline a few times with a rolling pin (I folded the sheet of baking parchment around the praline first so it didn’t go everywhere).

Step 6

For the chocolate saucePlace all of the ingredients in a heat-proof bowl and melt together over a pan of steaming water (the bottom of the bowl should not touch the water). Stir frequently with a spatula to melt the chocolate evenly.

Step 7

Once ready, remove from the heat and leave to cool a little until you’re ready to serve.

Step 8

To serve Spoon three scoops of ice cream into each bowl and arrange slices of banana around the edges and in the middle.

Step 9

Pour or ladle the chocolate sauce over some of the ice cream (the sauce will now set hard) and sprinkle the crushed praline over the top.

Step 10

Serve immediately with any remaining chocolate sauce in a small jug so people can help themselves.