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White Chocolate and Banana Mousse with Caramelised Banana and Butterscotch Sauce

White chocolate and a ball of mousse that looks like ice cream
Eat and Drink
November 2016
Reading time 3

The dessert dreams are made of

Mark Harris is Head Chef at Ullswater’s 2 AA Rosette Inn on the Lake. He shares a decadent dessert recipe for you to try at home.
  • 100g white chocolate
  • 2 tbsp low fat milk
  • 4 tsp sugar
  • 2 tsp vanilla
  • 2 medium bananas
  • 1 1⁄2 cups low fat plain yoghurt
  • For the butterscotch sauce:
  • 100g caster sugar
  • 25g butter
  • 300g double cream

For the white chocolate and banana mousse, place milk, sugar, vanilla and banana in a blender and process for 15 seconds at high speed until smooth. 

Pour the mixture into small bowl and fold in the yoghurt and melted white chocolate, then place the bowl in the fridge for 10–15 minutes to set.

For the caramelised bananas, place a little sugar, butter and vanilla into a frying pan over a medium heat. Cook until the butter has melted and sugar has dissolved, then add the banana slices and stir gently in the sauce to coat completely.

For the butterscotch sauce, heat a pan and add the sugar along with a dash of water to the pan to caramelise. 

Swirl the pan over a medium heat until the caramel starts to turn a dark golden colour. Once golden remove from the heat and add the cream. 

Whisk in, being careful of the spitting caramel. Once the cream is mixed in add the butter, whisking as you go until your sauce is emulsified and glossy.

To serve, place the bowl upside down on the plate and tap gently to release the white chocolate and banana mousse. 

Add the caramelised banana and pour over butterscotch sauce. 

Serve immediately whilst the butterscotch sauce is still warm.

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