PBJ sundae

AT A GLANCE

  • Serves 8 people

  • To serve: raspberry jam, coarsely chopped roasted peanuts and whipped cream (optional)
  • 4 bananas, coarsely chopped
  •  
  • Peanut butter ice-cream
  • 450 ml milk
  • 300 ml pouring cream
  • 280 gm crunchy peanut butter
  • 6 egg yolks
  • 150 gm caster sugar
  •  
  • Banana mousse
  • 2 eggs
  • 2 egg yolks
  • 150 gm caster sugar
  • 2 titanium-strength gelatine leaves, softened in cold water for 5 minutes
  • 3 bananas, coarsely chopped and tossed in juice of ½ lemon
  • 150 gm double cream
  •  
  • Brandy snaps
  • 110 gm (½ cup) caster sugar
  • 60 gm softened unsalted butter
  • Pinch of ground ginger
  • 55 gm plain flour, sieved
  • 55 gm golden syrup
  •  
  • Salted caramel
  • 440 gm (2 cups) caster sugar
  • 250 ml (1 cup) pouring cream
01   For peanut butter ice-cream, stir milk, cream and peanut butter to combine in a saucepan over medium heat and, stirring continuously, bring to just below the boil. Whisk yolks and sugar in a bowl until thick and pale. Pour in milk mixture and whisk to combine. Return mixture to pan and stir over low-medium heat until mixture thickly coats the back of a spoon (5-6 minutes). Transfer to a container, refrigerate to chill, then freeze in an ice-cream machine until required. Makes about 1 litre.
02   For banana mousse, whisk eggs, yolks and sugar in an electric mixer until thick and pale (3-4 minutes). Squeeze gelatine to remove excess water then add to a small saucepan over low heat, stir to melt, then fold into egg mixture. Purée bananas in a food processor until smooth, fold into egg mixture, fold in cream, transfer to a container and refrigerate until set (3-4 hours).
03   For brandy snaps, beat sugar, butter and ginger in a bowl to combine, then stir in flour and golden syrup. Turn onto a work surface and roll into a 3cm-diameter cylinder, wrap in plastic wrap and refrigerate until firm (2-3 hours). Preheat oven to 180C. Slice dough into 5mm-thick rounds and place on oven trays lined with baking paper, leaving space between each for spreading. Bake until golden-brown (7-8 minutes), then set aside to cool. Brandy snaps will keep stored in an airtight container for 5 days.
04   For salted caramel, scatter sugar over base of a wide saucepan over medium-high heat and cook, swirling pan occasionally (don’t stir), until sugar starts to caramelise (5-6 minutes). Remove from heat, add cream (be careful, hot caramel will spit), return to heat, add ½ tsp sea salt, stir to combine and set aside.
05   Spoon banana mousse into chilled serving glasses, spoon raspberry jam over, top with scoops of peanut butter ice-cream, scatter with roasted peanuts and chopped banana, drizzle with salted caramel, add a brandy snap and whipped cream and serve immediately.
This recipe is from the February 2013 issue of Australian Gourmet Traveller.

Recipe:

RODNEY DUNN

Photography:

CHRIS COURT

Styling:

LUCY WEIGHT AND EMMA KNOWLES

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