½ vanilla pod, scraped of seeds
150ml lactose/dairy free double cream
2 ready-made meringue nests, crumbled into chunks
2 bananas, sliced
For the salted caramel sauce
2 tbsp caster sugar
3 tbsp lactose/dairy free double cream
1 tbsp lactose/dairy free butter
pinch of sea salt flakes
For the chocolate sauce
2 tbsp lactose/dairy free full-fat milk
1 tbsp lactose/dairy free double cream
1 tbsp good quality cocoa powder
Serves - 4
To make the salted caramel, put the sugar and 2 tbsp water in a small heavy-bottomed saucepan.
Place on a low heat and swirl gently until the sugar has melted.
Turn up the heat and let the sugar bubble and caramelise to a nutty brown.
Take off the heat and pour in the lactose/dairy free cream, butter and salt flakes – do this carefully, as it may spit. Gently stir together until smooth and glossy.
For the chocolate sauce, bring the lactose/dairy free milk and cream to the boil in a small saucepan.
Add the cocoa powder, then remove from heat. Stir until a smooth sauce.
Put the vanilla seeds into the lactose/dairy free cream and whip until just holding soft peaks.
Fold the meringues and banana slices into the cream, leaving a few slices for garnish.
Put in serving dishes and drizzle with the two sauces. Top with the remaining banana slices. Serve immediately.
Recipe adapted from: Good Food