Ingredients
- ½ vanilla pod, scraped of seeds
- 150ml double cream
- 2 ready-made meringue nests, crumbled into chunks
- 2 bananas, sliced
For the salted caramel sauce
- 2 tbsp caster sugar
- 3 tbsp double cream
- 1 tbsp butter
- pinch of sea salt flakes
For the chocolate sauce
- 2 tbsp full-fat milk
- 1 tbsp double cream
- 50g dark chocolate, broken into small pieces
Method
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To make the salted caramel, put the sugar and 2 tbsp water in a small heavy-bottomed saucepan. Place on a low heat and swirl gently until the sugar has melted. Turn up the heat and let the sugar bubble and caramelise to a nutty brown. Take off the heat and pour in the cream, butter and salt flakes – do this carefully, as it may spit. Gently stir together until smooth and glossy.
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For the chocolate sauce, bring the milk and cream to the boil in a small saucepan. Put the chocolate bits into a bowl. Pour over two-thirds of the milk and cream mixture, stirring until melted and smooth. Adjust the consistency with the remaining hot milk mixture.
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Put the vanilla seeds into the cream and whip until just holding soft peaks. Fold the meringues and banana slices into the cream, leaving a few slices for garnish. Put in serving dishes and drizzle with the two sauces. Top with the remaining banana slices. Serve immediately.