Bananas in rosemary honey puffed rice honeycomb and milk chocolate

Ingredients

250 gm caster sugar

390 gm condensed milk

110 gm honey

2 tsp rosemary leaves, plus extra to serve

4 bananas, sliced 2 cm thick

To serve: finely grated couverture milk chocolate

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PUFFED RICE HONEYCOMB

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80 gm caster sugar

30 gm liquid glucose (see note)

15 gm honey

½ tsp ground cloves

3 gm bicarbonate of soda

25 gm puffed rice

Directions

For puffed rice honeycomb, stir sugar, liquid glucose, honey, cloves and 1 tbsp water in a saucepan over high heat to dissolve sugar. Bring to the boil and cook until mixture reaches 155C on a sugar thermometer (3-4 minutes). Quickly stir in bicarbonate of soda until well combined (mixture will froth up), then add puffed rice, stir to combine and tip onto a tray lined with baking paper. Stand until set, then coarsely chop.
Heat sugar in a large frying pan over high heat, swirling occasionally as it caramelises. Cook until dark caramel (5-6 minutes), then add 300ml water (be careful, hot caramel will spit), condensed milk, honey and rosemary, and bring to the boil. Reduce heat to low, then add bananas and simmer, turning occasionally, until coated in caramel (2 minutes). Set aside to cool. Serve bananas in caramel, scattered with puffed rice honeycomb, rosemary and grated milk chocolate.

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