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.
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.
Now that is dessert.
Makes 1 sundae
For the hot fudge:
1 1/2 cups (360 milliliters) heavy whipping cream
1/3 cup (100 grams) Lyle's Golden Syrup or corn syrup
2 tablespoons dark brown sugar
1/4 cup (20 grams) cocoa powder
6 ounces (170 grams) bittersweet chocolate, roughly chopped
2 tablespoons unsalted butter
1/4 teaspoon kosher salt
1 teaspoon vanilla extract
For the salty sprinkles:
1 teaspoon flaky vanilla salt (regular flaky salt is fine, too)
1 1/2 tablespoons toasted sesame seeds
1 1/2 tablespoons turbinado sugar
For the brûléed bananas:
1 tablespoon sugar
For the finished sundae:
3 small scoops vanilla ice cream
1/4 cup hot fudge
1 teaspoon salty sprinkles
Lightly whipped cream