RCI-DS.004.0071.001
Chocolate Bananas Foster
Down in New Orleans, where Bananas Foster was invented, they'll bring out this hot plate and make the dish table side, including a spectacular flambé.
Prep10 min
Cook8 min
Total18 min
Servings4
Difficultyintermediate
Ingredients
- slightly unripe bananas4 unitpeeled and halved lengthwise
- semisweet chocolate2 ouncesfinely chopped
- 2 unit
- 1/2 cup
- orange zest2 tspfinely grated
- 1 Pinch
- 1/4 cup
- 1/2 tsp
- 1/2 tsp
- 1/2 tsp
- tbs pure vanilla extract1 unit
- 1 unit
Method
1
In a small bowl, combine granulated sugar, cinnamon, allspice, nutmeg, and a pinch of salt, whisking together until evenly blended. Set the spice mixture aside.
2 minutes
2
In a heavy-bottomed saucepan over medium heat, melt the unsalted butter until it begins to foam. Add the spice mixture and stir constantly for about one minute until fragrant.
3 minutes
3
Remove the pan from direct heat and carefully pour in the rum, then return to medium heat and stir to combine, allowing the mixture to reduce slightly for one to two minutes.
2 minutes
4
Stir in the orange zest and cook for an additional thirty seconds, then remove the caramel-spice mixture from the heat and allow it to cool for five minutes.
6 minutes
5
Meanwhile, melt the semisweet chocolate in a heatproof bowl set over a pot of barely simmering water, stirring until completely smooth. Remove from heat.
5 minutes
6
Stir the cooled rum-spice mixture into the melted chocolate until fully incorporated and glossy.
2 minutes
7
Transfer the chocolate mixture to a parchment-lined baking sheet or mold, spreading it into an even layer or portioning into bite-sized pieces. Dust the tops lightly with powdered sugar.
3 minutes
8
Refrigerate the confections until fully set, approximately thirty minutes, then break or cut into portions and serve at room temperature.
30 minutes