Vanilla cream with cinnamon bananas and brittle

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Directions

1. 1

   For the pudding, mix 100 ml milk, pudding powder, 3 tablespoons sugar and vanilla sugar until smooth. Boil up the rest of the milk. Stir in the pudding powder, bring to the boil again and simmer for 1 minute. Pour the pudding into a bowl and cover directly on the surface with cling film.

2. 2

   Let it cool down.

3. 3

   For the brittle, spread a thin layer of aluminium foil with oil. Caramelise 4 tablespoons of sugar in a pan over medium to low heat until golden brown, but do not stir (and do not let it get too dark, otherwise it will turn bitter!)

4. 4

   Stir in the nuts. Spread the brittle on the aluminium foil and let it cool down.

5. 5

   Stir the pudding until smooth. Whip the cream until stiff, set aside 2 tbsp. of cream. Crumble the brittle. Fold the rest of the cream and brittle, except for 1 tbsp, into the pudding. Mix cinnamon with 3 tablespoons of sugar. Spread half the pudding on four glasses (approx. 350 ml each).

6. 6

   Peel and slice the bananas and turn them in cinnamon sugar. Put half of the bananas on the pudding. Layer the rest of the pudding and bananas in the same way. Place 2 tablespoons of cream as a blob on top. Sprinkle with 1 tbsp. brittle.

Nutrition Facts

KCAL
590 kcal

CARBS
53 g

FATS
36 g

PROTEINS
10 g