Espressimo! Salt caramel espresso sundae










Whisk 150g · 5oz dulce de leche or Nestlé caramel with ¼ tsp fine sea salt and 2 tbsp cold espresso in a small bowl until smooth, cover and chill until required (it will keep well for several days). Have ready 1 x 500ml tub chocolate ice cream such as Green & Black’s. Peel and finely slice 2 bananas. Divide or layer the ingredients to your liking in bowls or drop a scoop of ice cream in the base of 4 tall sundae glasses, scatter over half the banana, drizzle ½ tbsp of the caramel sauce on top, and then repeat with the ice cream and banana. Dollop over 1 tbsp of whipped cream, drizzle over the rest of the sauce and scatter over some finely sliced pecans, or pop half a Flake in the top.

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