Toasted Marshmallow and Frozen Honeycomb Banoffee
Makes 6 mini
Honeycomb (adapted from Nigella Lawson)
100g castor sugar
4 tablespoons golden syrup
1½ teaspoons baking soda
½ pack (100g) digestive biscuits
50g unsalted butter, melted
½ can caramel treat/dulce de leche
2 bananas, thinly sliced
4 egg whites
¾ cup castor sugar
¼ teaspoon cream of tartar
Make your honeycomb first:
1. Line a tray with a Silpat/silicone mat or baking paper. Combine the sugar and golden syrup in a medium pan. Heat slowly over a low-medium heat. Do not stir the mixture. You can swirl the pan to distribute the melting sugar and golden syrup but never stir. Once the mixture is a medium golden brown (slightly darker than the original colour of the golden syrup), roughly 8-10 minutes, add the baking soda and whisk to distribute but be careful not to over mix and deflate the bubbles. Pour immediately onto lined tray and allow to cool. Be careful the mixture will be incredibly hot.
Tip1: Use a lighter coloured pan and not black in colour, if you have one available, this will help you see the colour changes of the sugar more clearly.
Tip2: Be sure to have your baking soda measured out in a little bowl and your whisk on hand. There’s no time to fiddle with measuring once the sugar has reached its golden colour. You risk burning it if you do not work very fast.
2. Wrap 6 ring moulds in foil to seal the base and spray with non-stick spray. You could also use ramekins or even coffee cups if you don’t have ring moulds and simply eat out of the container.
3. Once the honeycomb has cooled completely, roughly break up and place half of it in a food processor with the digestive biscuits. Pulse briefly to break up slightly further until it looks like beach sand. Remove from food processor and place in a bowl, add the melted butter and mix until it begins to look like wet sea sand. Make sure you place the remaining honeycomb in an airtight container.
4. Press into your moulds using your fingertips. Set in the refrigerator for 10 minutes to harden slightly.
5. Distribute the banana slices between the moulds to form the next layer on top of the crumb. You can also press down with your fingertips to squish the bananas into the spaces and form an even layer.
6. Whisk the caramel treat until smooth and set aside.
7. Whip the cream to just before stiff peaks and whisk in the caramel.
8. Top the banana layer with the caramel cream and set in the freezer overnight.
9. Remove from the freezer 5-10 minutes before eating to allow the ice cream to soften slightly.
10. Top with marshmallow frosting, toast the marshmallow with a blowtorch and sprinkle over extra honeycomb.
Make the frosting when you are ready to serve:
Place the egg whites in a heat-proof bowl. Set the bowl over a saucepan of simmering water and whisk until just past soft peak stage. Slowly add the sugar and cream of tartar and continue whisking for 5 minutes until glossy and stiff. Remove from the heat and whisk until the mixture is no longer warm when touched.