CARAMELIZED BANANA SPLITS WITH HOT CHOCOLATE SAUCE
Provided by Lillian Chou
Categories Milk/Cream Chocolate Dessert Sauté Kid-Friendly Frozen Dessert Banana Walnut Gourmet Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher Small Plates
Yield Makes 4 servings
Number Of Ingredients 7
Steps:
- Melt butter in a 12-inch heavy skillet over medium heat, then add bananas in 1 layer and sprinkle with brown sugar. Increase heat to medium-high and cook bananas, gently turning once and shaking skillet occasionally, until sugar is caramelized, 3 to 4 minutes. Divide bananas among 4 bowls, leaving any remaining caramel in skillet.
- Add cream to skillet and boil over medium heat, stirring, until caramel is dissolved. Add chocolate with a pinch of salt and whisk until melted.
- Top bananas with scoops of ice cream, then drizzle with some of chocolate sauce and sprinkle with nuts. (There will be extra sauce.)
CHOCOLATE SOUP WITH CARAMELIZED BANANAS
I found this interesting delight on the internet and thought it sounded (and looked) delicious! This unique dessert is from Chef Jacques Torres of Le Cirque 2000 in New York City and I found it on fabulousfoods.com. I estimated the times as I haven't made this one yet and am not sure exactly how long or how many it will make - that depends on the size of your bowls. Chill time included in prep/cook times average.
Provided by Mommy Diva
Categories Dessert
Time 3h
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Prepare the caramelized bananas:.
- Place the diced bananas in a medium-sized mixing bowl with the rum and toss to coat.
- Set aside to let macerate at room temperature while you prepare the caramel.
- Heat a heavy-bottomed frying pan over medium-high heat.
- If it starts to smoke, it is too hot and you need to run it under cool water, dry it, and start again.
- When it is warm sprinkle the sugar into the pan.
- Try to keep the sugar in an even layer to allow it all to caramelize at the same time.
- As soon as you see the sugar begin to melt, start moving the pan over the burner to keep the sugar from burning.
- Tilt the pan from side to side so that the melted sugar runs over the unmelted sugar.
- Cook until all of the sugar is a light golden brown.
- Chef Torres usually adds a tablespoon of butter at this stage because it makes the caramel smoother.
- Add the bananas and rum and spread evenly in the pan.
- When cooking with alcohol, there is always the chance of it catching on fire, so be very careful when adding the rum.
- Continue to cook until almost all of the liquid has evaporated and the bananas are soft but not mushy; they should still hold their shape.
- Remove from the heat and pour the caramelized bananas onto a plate.
- Cover with plastic wrap and let cool for about 20 minutes.
- Covering the hot bananas with plastic wrap keeps the caramel from drying as it cools.
- Prepare the Chocolate Soup:.
- Pour the milk into a 2 quart heavy -bottomed saucepan and bring to a boil over medium-high heat.
- Add the chopped chocolate and stir until well combined and the chocolate has melted.
- Bring the mixture to a boil again, stirring occasionally.
- Remove the pan from the heat and set aside while you prepare the soup bowls (You can use any oven-safe bowls).
- Place one large spoonful of the caramelized bananas in the bottom of each soup bowl.
- The bananas will give texture to the soup, so be generous.
- Cover the bananas with the hot soup, filling each bowl three-quarters full.
- Set the soup bowls on a baking sheet and place in the refrigerator until chilled, about 2 hours.
- The soup will set and thicken, allowing it to support the meringue; chill it well before topping it.
- To Finish the Soup:***Chef Torres likes to top the warm soup with meringue to add another layer of texture and enhance the visual appeal; You can skip this step if you prefer.
- Place the egg whites in a medium-size mixing bowl and whip with an electric mixer on medium speed until foamy.
- Increase the mixer speed to medium-high and make a French meringue by adding the powered sugar 1 tablespoon at a time and whipping the whites to stiff but not dry peaks.
- Place the meringue in a large pastry bag fitted with a 3/4-inch star tip.
- Remove the soup from the refrigerator and pipe the meringue onto the tops in a decorative pattern.
- Place the soup bowls in a deep roasting pan or baking dish and fill it with warm water to come one third of the way up the side of the bowls.
- Let stand for about 30 minutes to warm the soup.
- If you do this before you serve dinner, the soup should be ready to be browned by the time you have finished eating.
- Preheat the oven to 450°F (232°C).
- Remove the soup bowls from the warm water bath and place them on a baking sheet. Place in the oven just until the meringue begins to brown, 3 to 5 minutes.
- The soup should not get hot.
- Remove from the oven and serve immediately.
- Notes****.
- When you cut chocolate, start at one corner and always cut it on an angle. Don't try to cut big pieces, because it is too difficult. If you cut on an angle, it will be easier and safer. This way, you do not have to cut so much surface at one time.
- Congrats - you made it - now ENJOY! :).
Nutrition Facts : Calories 656, Fat 11.4, SaturatedFat 6.5, Cholesterol 32, Sodium 195.9, Carbohydrate 119.8, Fiber 3.5, Sugar 106.3, Protein 15.7
MINI CHOCOLATE CAKES WITH CARAMELIZED BANANAS
This was one of my first times spreading my wings with a recipe and trying to go a bit fancy. This is a breeze to make and a delight to serve. The recipe may look intimidating but after you try it once, you'll have it down pat. -Lorraine Caland, Shuniah, Ontario
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 8 ramekins.
Number Of Ingredients 16
Steps:
- Preheat oven to 400°. In a microwave, melt chocolate and butter; stir until smooth. Cool. Beat eggs, sugar, vanilla and salt on high speed until thick and pale, about 5 minutes. Sift in flour; mix just until combined. Fold in chocolate mixture., Spoon batter into 8 buttered 4-oz. ramekins dusted with cocoa. Place ramekins on a baking sheet. Bake until a toothpick inserted in centers comes out clean, 12-15 minutes. Run a small knife around sides of ramekins. Invert onto cooling rack; let stand 5 minutes. Remove ramekins; place cakes on individual plates., For bananas, melt butter in a large skillet over medium heat. Toss banana slices with sugar until well coated; arrange in a single layer in skillet. Do not stir bananas until bottoms are golden brown, 4-5 minutes. Turn; cook until second side is golden brown, 4-5 minutes longer. Remove from heat. Place bananas on plates with cakes., For sauce, heat wine and sugar in a small saucepan over medium heat. Bring to a boil. Reduce heat; simmer until slightly thickened, about 10 minutes. Remove from heat; cool slightly. Whisk in chocolate. Pour over cakes.
Nutrition Facts : Calories 458 calories, Fat 26g fat (15g saturated fat), Cholesterol 131mg cholesterol, Sodium 76mg sodium, Carbohydrate 38g carbohydrate (30g sugars, Fiber 2g fiber), Protein 6g protein.
CARAMELIZED BANANA SPLITS
Bananas are pan-fried with a caramel sauce while chocolate and marshmallows are melted in a saucepan with other yummy ingredients. Serve on top of your favorite ice cream!
Provided by Allison S.F.
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 20m
Yield 4
Number Of Ingredients 13
Steps:
- Melt brown sugar and butter in a pan over medium-low heat for about 2 minutes. Add salt and cinnamon. Place sliced bananas on top of caramel mixture in an even layer. Turn bananas after about 30 seconds and cook for about 30 seconds more. Remove from heat and place in a bowl.
- Melt marshmallows and chocolate chips in a pot over low heat. Stir in pecans and coconut along with orange juice. Remove from heat and place in a bowl.
- Place pineapple and strawberries in separate bowls. Scoop ice cream into serving dishes and top with the bananas and caramel, melted chocolate mixture, and fruit.
Nutrition Facts : Calories 1682.3 calories, Carbohydrate 244.8 g, Cholesterol 139.1 mg, Fat 78.9 g, Fiber 13.7 g, Protein 16.6 g, SaturatedFat 40.4 g, Sodium 640.6 mg, Sugar 195.1 g
CHILLED BANANA AND COCONUT SOUP
A unique dessert soup with a tropical flavor. I serve with pound cake or with a chocolate tart.
Provided by GOODHOOD
Categories Soups, Stews and Chili Recipes Soup Recipes Fruit Soup Recipes
Time 1h10m
Yield 5
Number Of Ingredients 8
Steps:
- In a large bowl, combine the bananas, lemon juice, pineapple juice, yogurt, ice cream, rum and coconut milk. Ladle into a blender in batches if necessary, and blend until smooth. Refrigerate until chilled.
- Divide the cold soup among chilled serving bowls, and sprinkle sliced almonds over the top for garnish.
Nutrition Facts : Calories 496.9 calories, Carbohydrate 60.2 g, Cholesterol 14.6 mg, Fat 26 g, Fiber 7.5 g, Protein 8.6 g, SaturatedFat 19.8 g, Sodium 70.3 mg, Sugar 33.9 g
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