Frozen Caramelized Banana and Chocolate Bombe

  0.0 – 0 reviews  • Banana
Level: Intermediate
Total: 5 hr 10 min
Prep: 45 min
Inactive: 4 hr
Cook: 25 min
Yield: 6 servings

Ingredients

  1. 4 tablespoons butter
  2. 1/2 cup firmly packed light brown sugar
  3. 3 ripe bananas, peeled, sliced lengthwise in 1/2 and cut crosswise into 1/4-inch thick slices
  4. 2 tablespoons banana liqueur
  5. 2 tablespoons dark rum
  6. 1 quart vanilla ice cream, softened
  7. 2 cups chocolate mousse, recipe follows
  8. 2 tablespoons butter
  9. 1/4 cup firmly packed light brown sugar
  10. 2 large bananas, peeled and sliced crosswise into 1/4-inch slices
  11. 1 cup chocolate sauce, (in a squeeze bottle), recipe follows
  12. 1/2 teaspoon pure vanilla extract
  13. 8 ounces semisweet chocolate, chopped
  14. 3/4 cup half-and-half
  15. 1 tablespoon butter
  16. 1/2 pound semisweet chocolate chips
  17. 1/4 teaspoon pure vanilla extract

Instructions

  1. 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.
  2. Place the softened ice cream into a large bowl. With a wooden spoon, mix in the cooled banana mixture.
  3. 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.
  4. 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.
  5. 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.
  6. 1 1/2 cups heavy cream 
  7. 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.
  8. 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.

Nutrition Facts

Serving Size 1 of 6 servings
Calories 930
Total Fat 50 g
Saturated Fat 30 g
Carbohydrates 123 g
Dietary Fiber 8 g
Sugar 102 g
Protein 8 g
Cholesterol 86 mg
Sodium 102 mg

 

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