Ingredients

- Chocolate sponge cake

- Guirlache and sesame Heritage Nougat Turron

- 4 bananas

- Red fruits syrup

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- 1 bottle of Apoteca 69 Liquor

- 100gr of brown sugar

Preparation

Peel and slice the bananas in pieces of 4 cm aproximately. In a pan, sauté with a table spoon of butter and brown sugar. When it caramelises, flambé with a generous jet of "Apoteca 69". Seta aside.

Palting

Crumble the sponge cake. Serve the flambed banana with ice cream. Cut the nougat turron and sprinkle the plate with it, finnishing the presentation with a jet of syrup and liquor.