Hey everyone, it’s John, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, banana pudding with cocoa caramel sauce:. One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Banana pudding with cocoa caramel sauce: is one of the most favored of current trending meals in the world. It is easy, it’s fast, it tastes delicious. It’s enjoyed by millions daily. They’re fine and they look wonderful. Banana pudding with cocoa caramel sauce: is something which I have loved my entire life.
This dense pudding has the flavour of bananas and caramel sauce in each bite. A delicious warm banana bread pudding, topped with a decadent coconut caramel sauce. A great way to use up past their prime bananas! The bread pudding and sauce can both be made ahead.
To get started with this recipe, we must first prepare a few components. You can cook banana pudding with cocoa caramel sauce: using 12 ingredients and 21 steps. Here is how you cook it.
The ingredients needed to make Banana pudding with cocoa caramel sauce::
- Get For cocoa caramel sauce:
- Prepare 1 /2 cup castor sugar
- Make ready 1/4 cup brown sugar
- Prepare 2 stick unsalted butter
- Take 1/2 cup fresh milk
- Make ready For banana pudding:
- Get 1 cup ripe bananas
- Make ready 1/2 cup castor sugar
- Get 3 cardamom
- Take 1 1/2 tbsp. unflavoured gelatine (powdered)
- Take 2 cups fresh thick milk
- Make ready 3 drops vanilla essence
Sprinkle with powdered sugar, if desired. I skipped the caramel and subbed in cocoa powder it was amazing! Out-of-this-world banana pudding drizzled with salted caramel sauce. This is the perfect dessert to serve for Easter!
Instructions to make Banana pudding with cocoa caramel sauce::
- In a large bowl Peel ripe bananas, smash it and keep aside.
- In a blender add in the smashed bananas + castor sugar + fresh milk and blend it to a smooth fine paste.
- Meanwhile sprinkle gelatine over 2 tsp. of water in a small bowl.
- Set aside for about 5 minutes to bloom
- In a large sauce pan heat the milk, honey over a low heat and once warm; whisk in the bloomed gelatine until completely dissolved.
- Remove from the heat and stir in the vanilla extract.
- Pour the blended banana mixture and whisk until it’s combined properly.
- Keep the banana pudding to the room temperature
- Pour in the pudding mixture into desired moulds and then refrigerate.
- As gelatine is used, the pudding mixture is kept for about 2 to 3 hours to refrigerate, but it can be kept overnight for a good results.
- For the Choco caramel sauce:
- In a large sauce pan over medium high heat add butter, brown sugar, water and salt.
- Bring to a boil for 4 min while stirring occasionally
- In a separate cup add vanilla extract, cocoa to the evaporated milk. Add this mixture into the caramel sauce pan
- Once the mixture has been boiling for about 5 min remove it from heat and slowly pour in the evaporated milk mixture
- Make sure you keep stirring until it comes together
- Make sure you cook it down before serving.
- Remove the banana pudding from the refrigerator. Now you can see that the gelatine is set with pudding by now.
- Top the banana pudding by pouring “cocoa caramel sauce”
- And serve this delicious pudding chill.
- It's just delicious…….
Out-of-this-world banana pudding drizzled with salted caramel sauce. This is the perfect dessert to serve for Easter! It's southern-style banana pudding that's been given a facelift. Drizzled generously with salted caramel sauce. I'll never eat banana trifle without it.
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