Banana split with rum and chocolate
- September 2010
- Serves 8
- Takes 40 minutes to make, 15 minutes to cook, plus marinating
This rum-spiked recipe for a classic banana split is made with creamy chocolate and marinated bananas – a delicious twist on a traditional dessert.
- 22.3g (13.7g saturated)
- 36.1g (35.1g sugars)
- 150g dark chocolate (at least 64 per cent)
- 250ml double cream
- 2 tsp demerara sugar
- 25ml golden rum
- Pinch of freshly ground coffee
For the bananas
- 6 ripe bananas
- 150ml golden rum
- 3 tsp icing sugar
- 3-4 tbsp dark muscovado sugar
- Peel the bananas, place in a bowl, pour over the rum and sprinkle over the icing sugar. Cover with cling film and marinate for a couple of hours or overnight at room temperature, turning halfway through.
- In a bowl, stir the chocolate with 170ml warm water over a pan of barely simmering water until melted. Place the bowl into another bowl of ice-cold water and whisk the chocolate and water for 10-15 minutes until cooled and thickened.
- Spoon into 8 Martini glasses and keep in a cool place (but not the fridge) to retain the ideal texture.
- Whip the cream until it forms soft peaks, then fold in the demerara sugar and rum.
- Cut the bananas crossways, then lengthways, into quarters. On the cut sides of each, sprinkle over the muscovado sugar and caramelise with a blow-torch or under a very hot grill.
- Top each glass of chocolate mousse with 3 pieces of banana. Serve with a dollop of the cream and sprinkle with the coffee.
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