Question ID: 2000-4789-0-1-2-3
Recipe Description
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.
4 Large Egg Yolks75g / 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.
56g / 1/4 Cup Unsalted Butter 200g / 1 Cup Light Brown Sugar 1tbsp Black Treacle 240ml / 1 Cup Double Cream 2 Bananas Heat up all the ingredients on a low heat for 15 to 20 minutes. Chop up the bananas and add to the toffee sauce.
Whipped Cream Chocolate Fudge Sauce Walnuts Glace Cherries Serve your banoffee banana split pudding.
Question & Answer
Question: Choose the best image for the missing blank to correctly complete the recipe.
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