Banana Clafoutis, Salted Caramel, Seven Hills Peanut Butter Cream

A french classic that makes a damn good brunch dish using simple local ingredients. Seven Hills are chocolatiers by trade based outside of Bath. They have started making amazing peanut and almond butters as well.

You can be inspired by all sorts of different things. I caught a bit of James Martins latest TV show for ITV. It’s really good in fact, if you like a bit of french grub as i do. He was making a Clafoutis. A classic french cake from the south of France. Its usually made with fresh cherry and cooked with the stones left in to add extra flavor. This drew me in!

But I chose to use Bananas to give this a completely different twist.

For the Peanut Butter cream

2 tbsp Seven Hills Roasted Peanut Butter

150 ml Ivy house Double cream

1 egg white

pinch of sea salt

pinch of black pepper

In one bowl whip the egg white until firm. In a second bowl whip the reaming ingredients. This will only take a short time as the peanut butter will stiffen the cream. To finish, gently fold the egg white into the cream.

For the Bananas

Preheat a pan on a medium/high heat and add a large knob of butter. When it begins to foam add some chopped ripe bananas. You just want to cook them until they are beginning to caramalise but not go mushy. Set aside to cool.

For the Batter

Whisk together the following (to go with a whole 1kg bunch of bananas

Plain flour 100g

Dark brown soft sugar 120g

6 Eggs

600ml whole milk

12 tsp baking powder

a pinch of nutmeg and cinnamon

a couple of drops of vanilla essence or the seeds of one vanilla pod

To make the Clafoutis grease a baking tin and line the bottom with your bananas. Pour over the batter mix leaving the bananas poking above slightly. Bake in a hot oven (220oc) until just firm to the touch and golden on top.

For the Salted Caramel

250g caster sugar

150g double cream

a couple of pinches of sea salt

In a sauce pan add the sugar and put on a low heat. At the same time add the double cream into a pan, again on a low heat. Do not boil the cream. Watch the sugar like a hawk. The colour the sugar goes as it caramelises is the colour your sauce will be. When you have a nice caramel slowly whisk in the hot cream. Some recipes will tell you to add cold cream. If you do it will clump and become hard to work with. Once it all comes together remove from the heat ready to serve!

To finish, roast a handful of unsalted peanuts in the oven to garnish.

With a pastry brush coat the hot clafoutis with the salted caramel, be generous but i wouldn’t pour over the dish or it will become far more like a pudding! Add some cream on the top and sprinkle with peanuts.

A brunch dish, not a healthy one but a rather delicious treat!





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