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Banana Semifreddo with Raisin and Walnut Toffee Sauce (Serves 6)

Serve the sauce warm or at room temperature. Credit to Food & Travel magazine for photography

You will need

For the semifreddo
  • 250g mascarpone
  • 100g caster sugar
  • 3 eggs, separated
  • 2 very ripe (black speckled)
  • bananas
For the sauce
  • 50g butter
  • 100g demerara sugar
  • 50ml brandy
  • 100g California raisins
  • 50g walnuts, coarsely chopped

Method

  • Beat the mascarpone, sugar and egg yolks together until light and fluffy.
  • Whiz the bananas until smooth using a liquidiser or hand blender and stir them into the mascarpone mixture.
  • Whisk the egg whites until they form stiff peaks and then fold gently into the mascarpone mixture. Transfer into a freezerproof bowl and freeze for several hours, or overnight.
  • To make the sauce, put the butter, sugar and brandy together in a saucepan and heat gently until the butter has melted and the sugar has dissolved. Turn the heat up a notch and bubble for 3-4 minutes, until thickened. Stir in the walnuts and raisins.
  • Leave to cool (but do not refrigerate).
  • To serve, scoop the semifreddo into pretty glasses and then pour over the sauce.
Think Raisins, Think California