Name: Grilled Banana Split with Dark Rum Caramel Sauce and Chocolate Fudge Sauce
Prep time: 45 min
Total time: 45 min
Yield: Serves 4
Ingredients: 200 ml (7 fl oz) thin (pouring/whipping) cream, well chilled; 1 teaspoon instant coffee granules, dissolved in 1 tablespoon hot water (optional); 4 scoops vanilla ice cream; 3 tablespoons dry-roasted peanuts; 200 g (7 oz) caster (superfine) sugar; Maraschino cherries; 80 g (2¾ oz) lightly salted butter; 250 ml (9 fl oz/1 cup) thin (pouring/whipping) cream; 2 tablespoons mascarpone cheese; 4 fairly firm bananas; 6 tablespoons demerara sugar; 200 ml (7 fl oz) thin (pouring/whipping) cream; 150 g (5½ oz) dark chocolate, roughly chopped; 6 tablespoons honey; 2 tablespoons black (dark brown) rum

Preparation info

Serves
4

Difficulty
Medium
Ready in
45 min

Appears in

100 Desserts to Die For

By Trish Deseine

Published 2016

About

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 ...

Ingredients

4 fairly firm bananas
6 tablespoons honey
6 tablespoons

Method

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 200</