Banana ice cream with salted caramel, apple compote and butter crumble topping

Recipe for 4 persons

Time required

Preparation: 30 minutes
Cooking: 1 hour

Ingredients

Banana ice cream
4 bananas, frozen
100 ml cream

Salted caramel
110g sugar
20g water
70g cream
30g butter
1 pinch salt

Apple compote
4 Gala apples
30g lemon juice
50g sugar
200g water

Butter crumble topping
300g wheat flour
150g butter
150g sugar 

How to make it

Banana ice cream

• Place the frozen bananas and the cream in a blender and purée.

Salted caramel

• Boil sugar with water and stir together well.
• Boil sugar until it turns golden brown.
• Add butter and cream and dissolve in the caramel.
• Add salt and allow to cool.

Tip: If the salted caramel is too thick, reheat and thin with cream.

Apple compote

• Dice the apples into cubes.
• Bring lemon juice, sugar and water to boil.
• Cook the diced apples in the lemon mixture until soft and leave to cool.

Butter crumble topping

• Preheat oven to 200 degrees top/bottom heat.
• Knead all ingredients by hand into crumble and spread on a baking tray with parchment paper.
• Bake in the oven at 200 degrees top/bottom heat for 5 to 7 min.
• Then cool and chop up fine with a spatula.

How to serve

• Arrange the apple compote in a bowl.
• Sprinkle butter crumble topping over it.
• Top with a scoop of banana ice cream.
• Spread the salted caramel over the banana ice cream and garnish with mint.