Stor is med all

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Directions

1. 1

   For the banana-peanut ice cream, peel the bananas, cut them into slices of about 0.5 cm and freeze them in a freezer bag for about 4 hours, preferably overnight. For the waffles, divide the chocolate into large pieces, place in a small bowl and carefully melt over a warm water bath while stirring.

2. 2

   Spread liquid chocolate with a spoon around the top edge of the wafers, allow to dry briefly and sprinkle with sugar pearls. Leave to dry, but place the waffles in small glasses.

3. 3

   For the strawberry sauce defrost 4-6 strawberries and puree them finely with a hand blender. Set the sauce aside. Defrost the rest of the strawberries and bananas for about 5 minutes each. Whip the cream until stiff.

4. 4

   For the strawberry-mascarpone ice cream, cut the vanilla pod in half lengthwise, scrape out the pulp with the back of a kitchen knife. Add the vanilla pulp, mascarpone and honey to the half-frozen strawberries in a tall beaker and blend with a hand blender until a creamy mixture is obtained.

5. 5

   For the banana peanut ice cream, add peanut cream and 1 pinch of salt to the half-frozen bananas and puree. Quickly spread the finished ice cream on wafers and decorate with whipped cream, chocolate kisses, sauce and brittle.