John Myers
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Banana Butterscotch Trifle
The perfect banana butterscotch trifle recipe with a picture and simple step-by-step instructions.
for the cream
- 6 tbsp Brandy
- 2 Bananas
- 1 tbsp Lemon juice
- 6 tsp Roasted and salted peanuts
- 500 g Creme fraiche Cheese
- 2 packet Vanilla sugar
- 1 tbsp Brown sugar
- 2 tbsp Milk
for the butterscotch sauce
- 50 g Butter
- 180 g Brown sugar
- 200 g Whipped cream
- 1 tbsp Vanilla flavor
- 0,5 tsp Salt
cream
- Use the whisk of the mixer to whip the crème fraîche, vanilla sugar, 1 tbsp brown sugar and milk until creamy for about 3 minutes. Cover and chill.
Butterscotch sauce
- Melt the butter in a saucepan, sprinkle with the brown sugar and let it melt with a wooden spoon while stirring. When the sugar is liquid, reduce the heat and add the cream in one pour (be careful, bubbles and splashes). Use a whisk to dissolve the solidified sugar by stirring. Simmer for 5–10 minutes until syrupy. If the sauce is too thick, stir in a little more cream. The sauce thickens when it cools. Season with vanilla flavor and a little salt and let cool for about 5 minutes.
further preparation
- Coarsely chop the muffins. Peel and slice the bananas. Mix with lemon juice.
to dish out
- Put some cream in small serving bowls or in a large bowl. Layer some banana slices, some butterscotch sauce, and some muffin pieces on top. Drizzle with a little brandy. Continue in this way until all the ingredients have been used. Serve sprinkled with peanuts.
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