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Lexi Howells
Banana cheesecake with salty caramel popcorn
Cheesecake of bananas, mascarpone, crème fraîche, cinnamon with a base of gingerbread and a topping of popcorn with caramel.
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Ingredients
Directions
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Melt the butter in a saucepan.
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Crumble the speculaas in the food processor or put in a bag and crumble with a rolling pin. Put the crumbs in a bowl and stir in the melted butter.
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Line the bottom of the baking tin with baking paper. Scoop the crumbs into the mold and press with a spoon. Put in the refrigerator until use.
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Soak the gelatin in cold water. Puree the bananas in the food processor or with the hand blender.
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Add the mascarpone, crème fraîche, cinnamon and vanilla sugar to the banana and mix with the food processor or hand blender until smooth.
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Heat the water in a saucepan, remove from the heat and dissolve the gelatine. Mix through the banana mixture.
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Spoon the filling onto the cookie base and smooth. Let stiffen in the refrigerator for at least 3 hours.
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Remove the cake from the mold and place on a flat dish. Put the popcorn on top of it just before serving.
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Drizzle with the syrup and sprinkle with the Christmas ball mix.
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Nutrition
450Calories
Sodium8% DV185mg
Fat48% DV31g
Protein8% DV4g
Carbs12% DV37g
Fiber4% DV1g
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