For the most part, the Brits are known for many things: Tea, Royalty, Stonehenge, Big Ben, etc. However, they are not really known for a longstanding tradition of superb meals that have cooks all around the world replicating such dishes. In fact, in the United States, it is difficult to find British cuisine outside of pubs. Its a pretty natural fit to pair British food, like fish and chips or bangers and mash with a good beer. Don’t get me wrong, I love British food (especially fish and chips), but it is rare to hear someone say that they went to a British restaurant to celebrate their anniversary. With London hoping the summer Olympics this year, and our recent posts of recipes from around the world, we felt it necessary to take a traditional British dish and evolve it into something extradordinary. Hence, we bring to you Bangers and Mash … Dessert Style!
So before we go any further, lets make it clear that we are not suggesting eating mashed potatoes and sausage for dessert. In fact, if you choose to serve that at a party, I am pretty sure that your guests would leave rather quickly. Instead, we are presenting here a dessert that looks like bangers and mash, but is everything but (no potatoes and sausages were harmed in the making of this dish). We have replaced the mashed potatoes with a homemade honey-vanilla ice cream and the sausage has been switched with chocolate covered bananas! To top this one off, we prepare a caramel sauce to drizzle over the dessert and top it with a few white chocolate chips. The honey-vanilla ice cream melds very well with the rich chocolate coating on the bananas. This dish is sure to make your guests happy regardless of whether you are having a viewing party for the Olympics or just a family get-together.
In order to make the bangers and mash … dessert style, you are going to need some special equipment, particularly an ice cream maker. These machines are not that expensive theses days and so if you do not have one but think that you will use one in the future, go pick one up as they are great to have around the house. After all, who does not love a bowl of fresh, homemade ice cream (with ingredients that you can actually pronounce! You will not find any ingredients in the ice cream recipe shown below that require a PhD in Chemistry to pronounce). However, if you don’t want to make the purchase, ljust feel free to pick up a pint or two of your favorite premium vanilla ice cream.
Regardless of whether you make your own ice cream or use store bought ice cream, we hope that you find this new take on a classic British dish, Bangers and Mash … Dessert Style!, as good as we did!
- 3 large bananas
- 6-8 oz semi-sweet (or dark) chcoolate
- 1 1/2 cups sugar
- 1/3 cup water
- 1 1/2 cup heavy whipping cream
- 1/4 cup white chocolate chips
- 2 cups whole milk
- 1 cup heavy whipping cream
- 3/4 cup sugar
- 1/4 cup honey
- 1 vanilla bean
- Pour about a cup of water in one of the medium sauce pans and place the metal bowl on top to make a double boiler. Bring the water to a slow boil. Once boiling, add the chocolate to the metal bowl, stirring often. You want to be sure that the chocolate does not get too hot as it will start to separate if that happens. The chocolate should melt into a smooth and silky liquid.
- Peel and halve the bananas. Place the bananas one at a time in the chocolate, turning quickly to coat all sides. Remove the banana and place it on a plate lined with wax paper (we don’t want them to stick).
- Once all of the bananas have been throughly coated in chocolate, place them in the refrigerator to set. Once set, cover with plastic wrap to preserve freshness.
- Meanwhile, in the other medium saucepan over low heat, mix together the water and sugar. After about 10 minutes, the sugar should be dissolved.
- Bring the heat up to medium and stir often. After 7-10 minutes the sugars should start to caramelize and be bubbling quite rapidly (see photo). Be careful not to burn the sugar. If you do, start over.
- Once the mixture is a rich brown color, slowly pour the cream into caramel sauce, whisking constantly. Cook for a few more minutes to ensure that the cream is fully incorporated.
- Transfer the caramel sauce to a bowl or a squirt bottle and place in the refrigerator to cool.
- Once your bananas have set and your caramel sauce is cool, we can begin plating. Place two chocolate covered banas on a small plate, overlapping each other. Then, place two scoops of the honey-vanilla ice cream (i.e., mash) next to the bananas (i.e., bangers). Then, sprinkle the top with a few white chocolate chips to give the dessert another layer of texture and then pour (or drizzle) 2-3 tablespoons of the caramel sauce over the enture dessert.
- Dig in before the ice cream melts!
- For the ice cream, Pour the whole milk, heavy whipping cream, sugar, honey, and vanilla bean (halved, seeded … both the shell and the seeds go in the pot) into a medium saucepan over medium heat. Bring the mixture up to 160-170°F being careful to stir often. Do NOT let the milk boil. If it does, start over . . . nobody likes burnt ice cream. Once the mixture reaches the appropriate temperature, transfer the mixture to a bowl or resealable bag and place in the refrigerator for at least 12 hours. Ideally, a day would be nice. You want the mixture to be as cold as possible, without freezing it before you start the churning process. Once the ice cream mixture is cool, remove the ice cream bowl from the freezer and place it on your machine as directed by the manufacturer. Turn the machine on low (if you have more than one speed) and begin pouring the ice cream mixture into the bowl. Pour slowly. Now, stand back and wait. Depending on your machine, it will take 20-30 minutes for your liquid ice cream mixture to transform itself into a light and creamy soft serve ice cream. At this point it should have doubled in volume. Once your ice cream has double in volume and has the consistency of soft serve ice cream, quickly remove it and place in bowl. Cover the bowl with plastic wrap being sure that the surface of the ice cream is in contact with the plastic wrap. Then cover the bowl again with plastic wrap just to be safe and immediately place it in the freezer. Let the ice cream sit in the freezer for at least 6 hours to harden. It will have the consistency of hard ice cream after about 6 hours. At this point it is time to serve!