Banana Butterscotch Trifle

Name: Banana Butterscotch Trifle
Cook time: 30 min
Total time: 30 min
Yield: 8
Ingredients: 750 g Fresh cream; 3 packages Vanilla sugar; 1 TABLESPOON + 320 g brown sugar; 4 TABLESPOONS Milk; 2 TABLESPOONS golden syrup; 300 g Whipped cream; 80 g Butter; 7-10 Tbsp Salt; 3 Muffins (e.g. from the baker); 4 Bananas; 2 TABLESPOONS Lemon juice; 100 ml Brandy or brandy (alternatively orange juice); 2 TABLESPOONS roasted salted peanuts

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 8

750 g Fresh cream
3 packages Vanilla sugar
1 TABLESPOON + 320 g brown sugar
4 TABLESPOONS Milk
2 TABLESPOONS golden syrup
300 g Whipped cream
80 g Butter
7-10 Tbsp Salt
3 Muffins (e.g. from the baker)
4 Bananas
2 TABLESPOONS Lemon juice
100 ml Brandy or brandy (alternatively orange juice)
2 TABLESPOONS roasted salted peanuts

Directions

1
For the crème fraîche, vanilla sugar, 1 tbsp. brown sugar and milk, whisk with the whisk of the mixer for approx. 3 minutes until creamy. Cover and put in a cool place.
2
For the Butterscotch sauce, heat 320 g brown sugar, syrup, cream, butter and 4 tbsp. water in a wide saucepan while stirring until the sugar has melted. Then simmer for 5-10 minutes until syrupy.
3
Season with 1 pinch of salt and let it cool down for about 5 minutes.
4
Coarsely grind 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 like this until all ingredients are used up.
6
Serve sprinkled with peanuts.