1.
The night before, place a shallow dish and 6 dessert or sundae
glasses in the freezer so they get nice and cold. While they’re
chilling, slice 4 of the 6 bananas and whiz them up in a food
processor with the yoghurt, cinnamon, honey, raisins and rum
until smooth. If you have time before you start blending, you can
soak the raisins in the rum first to give them a chance to plump
up. If not, don’t worry, you can just whiz the rum up with the
rest of the ingredients for some extra flavour. (If your bananas
are ripe, you won’t need quite as much honey. However, if they
are still a little firm, you will need the full 3 tablespoons.
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3.
On the day itself, just before you’re ready to serve the sundaes,
grate the chocolate and roughly chop the hazelnuts. Toast the
nuts in a dry pan for a few minutes until they are golden. Heat
the dulce de leche in a small saucepan until it’s runny and, while
it warms up, slice the remaining 2 bananas.
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