Banoffee Flogeres (Crispy Banana-Caramel Rolls) with Charalambides Christis Fresh Cream
Ingredients
For the cream:
250 g whipping cream (Charalambides Christis)
Grated chocolate
For the rolls:
4 spring roll sheets
1 large banana
4 tbsp grated dark chocolate
4 tsp caramelized sweetened condensed milk
Egg white from 1 egg
Oil for frying
Instructions
Mash the banana in a bowl.
Place a spring roll sheet on a clean work surface.
Add 2 tsp mashed banana, then 1 tsp caramelized condensed milk and some dark chocolate on top.
Using a brush, spread egg white on all sides of the sheet and roll it up like a cigar. Repeat with the remaining sheets.
Heat oil in a frying pan over medium heat.
Once hot, fry the rolls until golden and crispy. Remove and place on absorbent paper.
Whip the cream until stiff and transfer it to a nice serving glass. Sprinkle grated chocolate on top and serve together with the rolls.
