Makes 4, prep time 15 minutes plus 2-hour chilling time
INGREDIENTS
FOR THE MISO CARAMEL SAUCE
35g caster sugar
7g unsalted butter
85ml double cream
1 tsp white miso
METHOD
Place a non-stick saucepan over a medium heat.
Pour in the sugar and leave it to turn into a dark in colour.
Whisk in the butter, pour in the cream and stir.
Let it bubble for a minute before removing from the heat.
Whisk in the miso then set aside to cool.
PLUS
1 x 200g Jamaican Ginger Cake
200ml fresh orange juice
300ml crème fraîche
1 tbsp icing sugar
1 tsp vanilla essence
2 ripe bananas
1 tbsp toasted coconut chips
1 square of dark chocolate to decorate
METHOD
Prepare the above ingredients.
Cut the ginger cake into 2cm cubes.
Pour the orange juice into a shallow dish.
Mix the crème fraîche in a bowl with icing sugar and vanilla essence.
Using an electric mixer, whisk for 2-3 minutes.
Peel then slice the bananas into 1cm pieces.
TO ASSEMBLE
Set out four clear glasses.
Start by adding a tsp of crème fraîche to each glass.
Dipping in orange juice first add a few cubes of ginger cake to each glass.
Top with a tsp of caramel sauce, a few slices of banana then crème fraîche.
Repeat the layering, finishing off with crème fraîche.
Top with coconut chips then grate over some plain chocolate.
Chill in the fridge for two hours, then serve.
