Baked bananas with Soup & Snack Pearls

Preparation

1. For the fruit sauce, caramelise around 100 grams of sugar, add 250 grams of strawberries (fresh or frozen) and deglaze with white wine (roughly one full shot glass, depending on your preference). Allow to simmer until the caramel has dissolved and the sauce reaches a jam-like consistency.
2. Combine 2-3 eggs with honey (3 tbsp thin honey) and crush the Soup & Snack Pearls in a mortar and pestle, leaving some larger chunks. Peel the bananas and cut them into quarters.
3. Then coat the bananas in flour, the egg/honey mixture, and the Soup & Snack Pearls. Deep fry until these turn golden brown.
4. Serve with the fruit sauce and dust with icing sugar.