Banana split with brigadeiro fudge sauce
Things I am loving at the moment:
I no longer listen to the radio. Some may think this is a bad thing but in my car I have a very narrow range of stations, mainly consisting of songs that are on the chart playing on a very annoying loop. I downloaded an app called Castbox and have started to explore the world of podcasts. My absolutely favourites are The High Low and Dear Sugar Radio. I can’t get enough of Cheryl Strayed and Steve Almond. I want to go out and have a beer with them.
Weekends without my phone. It actually died and I didn’t even try to charge it. I forgot about it and it was all good.
Re-watching old films that I was too young to understand when I watched it first time around: As Good As it Gets, Donnie Darko and Good Will Hunting
eBay. I am planning my sister’s hen do whilst on my night shifts. I am going for a mermaid theme. All the glitter and streamers arrived on time and on point.
Condensed milk. I’ve decided that ganache is well over rated as a sauce and that brigadeiro sauce should take the crown. Have you tried brigadeiro yet? It is a traditional brazilian sweet, with the taste and texture of a chocolate fudge. It doesn’t matter if you haven’t had it (although you are missing out big time), so try it in a sauce version over banana split. The sauce recipe will yield a big batch…I mean it will go way further than as a topping. It is also amazing as a filling for cakes, as a spread on pancakes or add a cheeky dollop to a banana and peanut butter smoothie. The possibilities are endless.
Banana split with brigadeiro fudge sauce
Ripe banana
Ice cream
Slivered almonds
Raspberries
For the sauce:
1 can condensed milk
40g milk chocolate
50g 74% dark chocolate
1 tbsp butter
200ml almond milk
1. Mix all ingredients for the sauce together apart from almond milk in a pan and stir over medium heat
2. Continue stirring and when the mixture starts to bubble stir for a further 2 minutes and remove from heat. Add the almond milk and stir to combine
3. Cut the banana in half, sprinkle the sauce and end with a handful of raspberries and a sprinkle of almonds
