I hold a strong belief that dessert isn’t dessert unless ice cream is somehow involved.
So you can imagine that I take my hot fudge sundaes pretty seriously. It’s a bit more complicated than warm chocolate sauce over vanilla ice cream, but it's not too complicated because simplicity is what makes a sundae such a craveable classic.
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In my updated version, I wanted add texture and balance that would avoid the deluge of sweet on sweet. I also wanted to make it the sort of dessert that’s attainable when a sudden craving for sweetness hits, but not so attainable so it loses its rarity.
I start with the hot fudge sauce. Here, I keep the flavors classic but take care to use really great ingredients. In lieu of corn syrup, I reach for Lyle’s Golden Syrup, which is a less refined syrup made from cane sugar. There’s a bit of cocoa powder and bittersweet chocolate to balance the sweetness. The final result is thick with a bit of chew and heft.
Since I now know that you all have mastered the art of bruléeing when you made the Pistachio Honey Crème Brûlée, I trust that you can apply the same method to bananas.
Scorching the bananas keeps their freshness intact while covering the surface with a thick, nearly bitter caramel.
All we need now is a bit of cream—unsweetened and whipped until it resembles soft pillowy waves. To finish, I top my sundae with a shower of sprinkles in the form of flaky vanilla salt (regular flaky salt can stand in), toasted sesame seeds, and coarse turbinado sugar. It’s a subtle sprinkle that immediately elevates this sundae.
There’s a soft crunch, a slightly savory flavor, and, every few bites, a pleasant pucker of salt to interrupt the sweetness.