Spongefingers with Chai Spice Syrup and Grilled Banana
Serves 6-Prep time 10 mins - Cook time 30mins
1/3 cup Henry Langdon Chai Spice
1 cup water
1/4 cup sugar
12 Savoiardi/Ladyfingers (2 per person)
3 bananas, sliced on an angle
300ml cream, whipped to soft peak
To make the syrup, place the Henry Langon Chai spice, sugar and water into a small saucepan and bring to simmer. Leave simmering for 30 minutes and then set aside to cool. this time can be adjusted depending on the level of flavour you are after.
Heat a ribbed grill over a med/high heat and place the banana slices across the ribs. Allow to just heat through then remove before they cook. Set aside.
Once the syrup has cooled, strain into a shallow bowl.
Take the spongefingers and quickly dip into the chai spice syrup, coating both sides, allowing tow fingers per person. Place onto individual serving plates. Place sliced banana onto the spongefingers, followed by a dolop of whipped cream.
Drizzle with a little extra chai spice syrup and serve.
NOTE: You can substitute the bananas with strawberries, mongo or any fleshy fruit you like.
NOTE 2: The Chai Spice syrup will keep in an airtight container in the fridge for two days.