Roasted bananas served alongside a rich rum syllabub. Finished with some sesame seed brittle for texture.
Peel the bananas. Cut them in half lengthways and cut in half to make small batons.
Place the sugar in a large heavy based saucepan. Heat the pan up and keep swirling the sugar around the pan. After 5 minutes the sugar should have turned into a caramel. At this stage add the butter. When the butter has melted, stir in the double cream. Keep the pan on the heat and add the bananas flat side down. Keep the pan on the heat, swirling the caramel around the bananas. After 5 minutes the caramel should be dark and thick and completely coat the bananas. At this stage, remove the pan from the heat and allow to chill slightly.
Place the cream in a bowl. Add the rum and sieve the icing sugar into the bowl. Whisk the cream until it is at a soft peak stage. Set aside ready to plate the dessert.
Line a flat baking tray with parchment paper.
Place the caster sugar into a large saucepan. Heat the pan up, After 5 minutes the sugar will begin to melt. When all the sugar has melted and it resembles a light caramel. Remove the pan from the heat and quickly stir in the sesame seeds. Pour the caramel onto the lined baking tray and lay the caramel out flat.
Allow the caramel to set.
Place 3 or 4 pieces of caramelized banana on a plate and top with the rum syllabub. Finish with a large shard of the sesame brittle and a sprinkling of ground cinnamon.
«When making brittle, as soon as you add your nuts or seeds, remove the pan from the heat as it will burn very quickly.»