Name: Banana and Salted Caramel Sundae
Prep time: 20 min
Cook time: 10 min
Ingredients: 1 cup sugar; 1/2 cup water; 3/4 cup thickened cream; 1 teaspoon sea salt flakes; 100g dark chocolate, melted; 1/4 cup unsalted roasted peanuts, roughly chopped; 1/2 teaspoon sea salt flakes, extra; 12 scoops banana ice-cream*

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For salted caramel: Stir sugar and water in a small saucepan over low heat, without boiling until sugar dissolves. Stop stirring and bring to the boil. Continue boiling until mixture turns deep amber in colour, remove from heat and quickly stir in cream and salt. Pour sauce into a sterilised jar and seal. Refrigerate until required.
For Peanut Shards, pour melted chocolate onto a baking paper lined tray and spread thinly. Sprinkle with peanuts and salt and refrigerate until set. Break into small shards.
To serve, place three scoops of banana ice cream in each sundae dish, smother with Salted Caramel and stud with Peanut Shards.

Tips & Hints:

*we used 2012 Australian Grand Dairy Award winner Caffe e Gelato Milany Banana Gelato

For salted caramel: Stir sugar and water in a small saucepan over low heat, without boiling until sugar dissolves. Stop stirring and bring to the boil. Continue boiling until mixture turns deep amber in colour, remove from heat and quickly stir in cream and salt. Pour sauce into a sterilised jar and seal. Refrigerate until required.
For Peanut Shards, pour melted chocolate onto a baking paper lined tray and spread thinly. Sprinkle with peanuts and salt and refrigerate until set. Break into small shards.
To serve, place three scoops of banana ice cream in each sundae dish, smother with Salted Caramel and stud with Peanut Shards.

Tips & Hints:

*we used 2012 Australian Grand Dairy Award winner Caffe e Gelato Milany Banana Gelato

For salted caramel: Stir sugar and water in a small saucepan over low heat, without boiling until sugar dissolves. Stop stirring and bring to the boil. Continue boiling until mixture turns deep amber in colour, remove from heat and quickly stir in cream and salt. Pour sauce into a sterilised jar and seal. Refrigerate until required.
For Peanut Shards, pour melted chocolate onto a baking paper lined tray and spread thinly. Sprinkle with peanuts and salt and refrigerate until set. Break into small shards.
To serve, place three scoops of banana ice cream in each sundae dish, smother with Salted Caramel and stud with Peanut Shards.