Dessert the pan ! Does that sound funny? But I’m not kidding at all!
Sometimes we happen to crave something sweet, a slightly “indecent” pampering, so for more autumnal days, in brick colors and sweet aromas.
The idea came to me somewhat along the way, proof that the best desserts come with ingredients that we still have in our kitchen.
A few bananas, some biscuits with cinnamon and ginger, some spices… and hop, the moment when I was already pampering myself, had come!
My first thought was a caramel sauce, but I often avoid preparing it because I need a bowl thick and strong enough not to burn it :)))
But since I became friends with Rego Stone pans at AloShop , my ideas have been sizzling all the time.
The Regis Stone Ideal pan seemed to be created for me, it was more than perfect for my caramel :))
With a large diameter of 28 cm, the sugar was distributed over the entire surface in a thin layer, so it caramelized easily and evenly and this without burning, as I used to.
Frying pan is still frying pan , you say! But, from the multitude of pans and pots I put to work, it is really different, it has a non-stick coating, quite thick, with a hot stone look. I think you realized that I quickly became a fan and that I prefer them in the kitchen. It cleans very easily, I really don’t even need to put it in the washing machine, which I love the most :))
I think the best way to convince yourself of what I’m telling you is to order them too! These pans are really worth the investment!
Going back to my dessert, I think now you understand why I called it dessert in the pan :)))
In a maximum of 20 minutes, I indulged myself… even too much, with this delicacy!
- 150 gr raw sugar
- 50 gr butter
- 100 gr cream 30%
- 2 bananas
- 1 mini cake
- 50 gr biscuits with ginger and cinnamon
- 50 gr walnut kernels
- 100 gr mascarpone
- 100 ml of sweet milk
- 200 gr ice cream with raisins and cognac
- chocolate ornament
- cocoa powder
I tell you from the beginning, you can adapt to your tastes and available ingredients.
Peel and slice the bananas. Place in the caramel sauce and let it dress for 1 minute in the caramel flavor. Add the coarsely fried walnuts.
The remaining cake or sponge cake is broken into pieces, as are the biscuits. Add in the caramel, turn off the heat and gently shake the pan. Leave to cool slightly.
Dissolve the mascarpone cheese with the remaining milk, place in a glass in a layer of 2-3 cm. Pour caramel composition, sprinkle a few more chopped walnuts, place a cup of flavored ice cream. Garnish with a chocolate flake and cocoa powder.
It’s more than perfect. Sweet, fragrant, varied textures, a mixture of hot and cold, maximum pampering!
May it be useful to you!