AnnaJW

I was flipping channels tonight and saw this being prepared; it really looked good! Of course he made it look very quick and easy to make. I never thought about mixing 99 Bananas with Rum.

Frozen Caramelized Banana and Chocolate Bombe
Recipe courtesy Emeril Lagasse, 2005

Ingredients
For the Ice Cream:

4 tablespoons butter
1/2 cup firmly packed light brown sugar
3 ripe bananas, peeled, sliced lengthwise in 1/2 and
cut crosswise into 1/4-inch thick slices
2 tablespoons banana liqueur
2 tablespoons dark rum
1 quart vanilla ice cream, softened
2 cups chocolate mousse, recipe follows

For the Garnish:
2 tablespoons butter
1/4 cup firmly packed light brown sugar
2 large bananas, peeled and sliced crosswise into
1/4-inch slices
1 cup chocolate sauce, (in a squeeze bottle), recipe
follows

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Instructions-

In a large saute pan, over medium heat, melt the
butter. Add the brown
sugar and stir until the sugar dissolves. Add the
bananas and cook, stirring for 3 minutes. Remove
the pan from the heat and carefully add the liqueur
and rum. Return the pan to the stove and
carefully ignite the alcohol and shake the pan until
the flames die down, about 30 seconds. Remove
from the heat and cool completely.

Place the softened ice cream into a large bowl. With a
wooden spoon, mix in the cooled banana
mixture.

To assemble:
Line 1 cup molds with plastic wrap. Spread 3/4 cup of
the ice cream over the bottom and sides of the
molds. Spoon 1/4 cup of the chocolate mousse in the
center of the mold. Fill the mold with the
remaining ice cream. Wrap the molds in plastic wrap
and freeze until firm.

For the garnish:
In a saute pan, over medium heat, melt the butter. Add
the sugar and stir to dissolve. Cook the
sugar mixture for 1 minute. Add the bananas and
continue to cook for 1 minute. Remove from the heat.


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To serve, drizzle each plate with the chocolate
sauce. Unmold the bombes and place in the center of
each plate. Spoon the banana mixture over each bombe
and serve immediately.


Quick Chocolate Mousse:
8 ounces semisweet chocolate, chopped
1 1/2 cups heavy cream
1/2 teaspoon pure vanilla extract

Combine all of the ingredients in a saucepan, over
medium heat, and bring to a simmer. Cook until
the chocolate melts completely, whisking occasionally.
Remove from the heat, pour into a glass bowl
and cool completely. Cover with plastic wrap and
refrigerate until well chilled. In an electric
mixer with a wire whip, beat until the cream forms
firm peaks.

Yield: 2 1/2 to 3 cups


Chocolate Sauce:


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Rights Reserved





3/4 cup half-and-half
1 tablespoon butter
1/2 pound semisweet chocolate chips
1/4 teaspoon pure vanilla extract

Combine the half-and-half and butter in a small
heavy-bottomed saucepan over medium heat. Heat the
mixture until a thin paper-like skin appears on the
top. Do not boil. Add the chocolate and vanilla
and stir until the chocolate melts and the mixture is
smooth. Remove from the heat and let cool.

Yield: 1 1/2 cups



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Copyright 2002 Television food network G.P., All
Rights Reserved

__________________
-Anna Banana -


From the earth we came,
to the earth we return...
in between we garden

MediaHound

yum!

AnnaJW

I am going to try this recipe tomorrow with a "little" modification. I cut a couple of bananas in small slices and am soaking them overnight in the rum/99Bananas. I will warm them a bit - just a tiny bit! - and then put them on the ice cream.

__________________
-Anna Banana -


From the earth we came,
to the earth we return...
in between we garden