Caramelized Banana Discs
This is an easy to make add-on or garnish to any dessert. Add it to a scoop or two of icecream, or on top of a molded cut out of peanut-butter crackle and sprinkle with some chocolate sauce
Serves: 4 discs
- 1 cup granulated sugar (dominos etc.)
- 1 Banana
- 1 silpat non-stick surface (parchment paper, tin foil, or bare surfaces won't do!)
- Roll your silpat out onto a cookie sheet and set aside
- Thinly slice the banana
- Arrange the banana slices in an overlapping pattern onto your silpat
- Use a biscuit cutter to cut out round discs from your banana art.
- Carefully remove the leftover banana pieces that fell outside of your circular cut outs (you can eat these later)
- Make some Caramel (~5 minutes)! Melt your sugar on medium-high heat (I use about an 8 on a 12pt scale). Stir from the start with a heat proof spatula, watching for the sugar to slowly melt. The melted sugar will slowly caramelize and change color from clear to amber (see photos below). With an eye on the color of the caramel so as not to burn it, make sure all the sugar chunks are dissolved.
- Once the sugar is dissolved and the color is a nice deep amber, immediately remove from heat Now it’s time to work quickly before the mixture hardens…
- Pour the caramel out onto your silpat quickly paying less attention to what’s left in the pot and more attention on spreading the caramel over the discs on the silpat as best as you can. You only have about a minute before everything hardens so grab your biscuit cutters as quickly as you can and press down over the discs and twist back and forth to cut through the caramel before it hardens. Do this on all discs.
- Let the caramel brittle cool for a few minutes.
- Crack the caramel carefully. removing the caramel from around the discs.
- Use a spatua to lift the discs off of the silpat, onto a dessert plate!
Serving size: 1 disc
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