Banana butterscotch trifle
- 750 g Crème fraîche li>
- 3 Päc kchen Vanilla sugar
- 1 tablespoons + 320 g brown sugar
- 4 EL milk
- 2 EL light beet syrup
- 300 g whipped cream li>
- 80 g Butter
- Salt
- 3 Muffins ( e.g. from the bakery)
- 4 Bananas
- 2 EL Lemon juice
- 100 ml Brandy or brandy (alternatively orange juice)
- 2 tbsp roasted salted peanuts
30 minutes
simple
- 1.
- For the crème fraîche, vanilla sugar, 1 tbsp brown sugar and milk with the Beat the whisk of the mixer for approx. 3 minutes until creamy. Cover and chill.
- 2.
- For theButterscotch sauce Heat 320 g of brown sugar, syrup, cream, butter and 4 tablespoons of water in a large saucepan while stirring until the sugar has melted. Then simmer for 5–10 minutes in a syrupy manner.
- 3.
- Season with a pinch of salt and let cool for about 5 minutes.
- 4.
- Coarsely chop the muffins. Peel and slice the bananas. Mix with lemon juice.
- 5.
- Put some cream in a large bowl. Layer some banana slices, some butterscotch sauce, and some muffin pieces on top. Drizzle with a little brandy. Continue in this way until all the ingredients have been used.
- 6.
- Serve sprinkled with peanuts.
1 person approx.:
- 660 kcal li>
- 5 g protein
- 40 g fat
- 63 g carbohydrates
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