I'm in the middle of preparing for my first Juice and Smoothie workshop
which I'm enjoying - sorting handouts, details, recipes and information
to share. And experimenting, playing and creating. I think I might be
overrunning into a separate workshop but that'll be OK in the end... Raw
desserts evening here I come (info to follow should that happen)!
Well however it all works out it's been great discovering along the way
and I think that's often where so much joy really is. Reaching the
destination is all very well but it's the fun (and learning, mistakes
and more) you have along the way that's really what it's all about.
So without more waffle I thought I'd share today's creation:
Banana and Mango Sundae with Toffee Sauce
To make: (serves 2-3)
Toffee sauce:
12 medjool dates, pitted
Add to blender with a little water and blend on low until smooth. You
may need to scrape down the sides of the blender a few times. You can
vary how runny you want the toffee sauce to be depending on how much
water you use. Add small quantities (of water) at a time until you reach
desired consistency.
Banana ice cream:
6 bananas, chopped then frozen for at least 5-6 hours
Add to blender and blend until smooth.
Mango ice cream:
2 mangoes, chopped then frozen for 5-6 hours
Add to blender and blend until smooth.
Sundae:
Put a dessert-tablespoon measure of toffee sauce at the bottom of the
serving glass/bowl and top with banana ice cream. Add the mango ice
cream next and top this with a layer of toffee sauce. Lastly another
layer of banana ice cream and to garnish use a swirl of your toffee
sauce and fruit of choice for decoration.
