Toffee banana Knickerbocker Glory
James Martin
SERVES 4 For the bananas 100g plain flour 100g cornflour 1 tsp baking powder 4 bananas peeled and halved vegetable oil , for frying 300g caster sugar
TO SERVE 8 scoops strawberry ice cream strawberry ice cream sauce 500ml whipped cream toasted almonds pink marshmallows , toasted white chocolate twirls wafers
AS SEEN ON THE Big Kitchen
1 Heat a deep fryer to 170C ( alternatively , to check if it ’ s to temperature , add a breadcrumb to the oil and if it sizzles , it ’ s ready ). Whisk together the plain flour , cornflour , baking powder and water , enough to make a thin batter . Working one banana at a time , dip the bananas into the batter until coated , then fry in the hot oil for 2 to 3 minutes until crisp . Drain and set aside . 2 Using a non-stick pan heat the sugar for 2 to 3 minutes without stirring until caramel in colour . Do not leave it as it will burn quickly . Coat the bananas in the caramel , then plunge them into iced water and drain . 3 To serve , spoon one scoop of ice cream into the bottom of a tall glass . Drizzle with ice cream sauce , top with a toffee banana , then another scoop of ice cream and sauce . Pipe whipped cream on top , drizzle over more sauce and finish with nuts , marshmallows , blowtorched twirls , and wafers .
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