Special Diet

  • 2 gelatine leaves
  • 3 tablespoons dulce de leche toffee sauce or toffee sauce
  • 125 g (4 oz) half-fat crème fraîche
  • 65 g (2½ oz) honey-dipped banana chips, chopped
  • 4 egg whites

Soften the gelatine in cold water for 2 minutes.

Put the toffee sauce in a small saucepan over gentle heat and stir in the gelatine until it has dissolved.

Stir the toffee mixture into the crème fraîche and add the dried bananas, reserving a few for decoration.

Meanwhile, beat the egg whites until stiff, then fold through the toffee and banana mixture. Spoon into 4 glasses and decorate with the reserved banana chips and an extra dollop of toffee sauce, if you like.

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