3 Bananas; (sliced)
2 Oranges; (zest)
75 g Caster Sugar
PANCAKES
2 Eggs
1 Dsp Caster Sugar
250 ml Milk
125 g Plain Flour
BUTTERSCOTCH SAUCE
150 g Butter
250 g Soft Brown Sugar
125 ml Double Cream
1. Prepare pancakes and reserve one per person.
2. Whisk eggs and sugar together.
3. Add sifted flour and blend in with a wooden spoon. Pass through a
sieve into a clean bowl. Heat a little oil in a fying pan. When
smoking, tip off the oil. Make the pancakes in a usual way.
Sauce
4. Prepare the sauce by melting the butter and sugar until it
caramelises and add the double cream. Stir in and if necessary pass
through a sieve.
5. Line a dariole or a ramekin mould with a pancake and warm the
slices of banana in the butterscotch sauce.
6. Fill each pancake mould and turn out onto a plate. Serve with a
little more sauce and garnish with a confit of orange zest.
Orange Zest
7. Blanch the zest twice and refresh.
8. Stir the orange zest with the 75g of sugar until it crisps and
caramelises.
Yields
4 servings