BANOFFEE BANANA SPLIT PUDDING IN CHOCOLATE BALLOON BOWLS

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CHOCOLATE BOWLS

Milk Chocolate

Yellow Candy Melts

Balloons

Temper the milk chocolate and melt the yellow candy melts. Make a base for the chocolate bowls by placing a spoonful of the chocolate on a baking tray lined with greaseproof paper. Dip the balloons in the melted chocolate and pipe the melted candy melts on top before placing on top of the chocolate base. Place the chocolate bowls in the fridge or freezer to dry. Once dry, pop the balloons and strengthen the bowls by brushing another coat of chocolate on the inside.

BANANA PUDDING

4 Large Egg Yolks

75g / 1/3 Cup Caster Sugar

2tbsp Plain Flour

1tbsp Cornflour

375ml / 1 & 1/2 Cups Milk

2tsp Vanilla Bean Paste

240ml / 1 Cup Double Cream

1tsp Vanilla Extract

1tbsp Icing Sugar

3 Bananas

Whisk the egg yolks and sugar together. Sift in the flour and whisk again. Heat up the milk and vanilla bean paste in a saucepan then temper the egg mixture with the hot milk mixture by slowly pouring in the milk and whisking rapidly. Pour the mixture back into the saucepan, bring to a boil and then cook for 30 seconds. Cover with cling film and leave to cool. Chop the bananas and add to a blender along with the milk and blend until smooth. Whip the double cream, vanilla extract and icing sugar to stiff peaks. Place the cooled custard, bananas and whipped cream in a bowl and gently fold together.