A recipe inspired by the peerless American chef Emeril Lagasse, with the twist of TWO sauces for the price of one. You can of course make life easier for yourself and not grill the bananas ...
MAKE THE CHOCOLATE FUDGE SAUCE. Heat the cream with the coffee in a saucepan, then pour it over the chocolate in a mixing bowl. Let it melt for a few minutes before stirring. Set aside. (You can keep this sauce in the fridge and reheat it gently before serving.)
MAKE THE DARK RUM CARAMEL SAUCE. Make a caramel by heating the sugar and
MAKE THE WHIPPED CREAM. Using an electric beater, whip the cream with the mascarpone until light.
PREHEAT THE OVEN GRILL (BROILER). Cut the bananas in two, lengthways, including the skin, and place them on a baking tray lined with baking paper. Pour over the honey and sprinkle with demerara sugar. Place them under the grill for 3–5 minutes, until the sugar caramelises. The bananas should still keep their shape as much as possible. Take them out from under the grill and remove their skin. Divide them between four plates (allowing two half bananas per guest) and add 1 scoop of vanilla ice cream.
SERVE THE BANANAS WITH THE SAUCES, THEN SCATTER WITH PEANUTS AND TOP WITH WHIPPED CREAM. Add a few cherries for a kitsch garnish.
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