2 bananas
10 ml/2 tsp lemon juice
2 oranges
300 ml double (heavy) cream
150 ml single (light) cream
15 ml/1 tbsp caster (superfine) sugar
100 g/4 oz seedless black grapes, halved
1 kiwi fruit, halved and sliced
100 g/4 oz light brown sugar
Method:
Slice the bananas and toss in the lemon
juice. Cut off and discard all the rind and pith from the oranges and
separate into segments. Halve the segments. Whip together the creams
and caster sugar. Put the bananas in a large shallow flameproof and
freezer-proof dish. Top with a quarter of the cream. Cover with the
orange pieces and top with more cream. Cover with the grapes and kiwi
fruit, then all the remaining cream. Cover the cream completely with
the brown sugar and freeze until firm. When ready to serve, place
under a preheated grill (broiler) until the sugar caramelizes, then
serve immediately.