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CATEGORY CUISINE TAG YIELD
Grains Ainsley’s m, Ew 2 servings

INGREDIENTS

100 g Dark chocolate
6 Brandy snaps
1 lg Banana
200 g Creme fraiche
1 tb Icing sugar; plus extra, to dust
1 tb Orange liqueur such as Cointreau or Grand
; Marnier
Few drops vanilla extract
25 g Flaked or chopped hazelnuts; toasted

INSTRUCTIONS

Preheat the oven to 200C/Gas 6.
1 Break the chocolate into a heatproof bowl and sit on a pan of
simmering water, stirring occasionally until melted, or break into a
micro-proof bowl and melt in the microwave.
2 Place the brandy snaps on a baking sheet and put in the oven for a
couple of minutes until they flatten down.
3 Using a palette knife, flip open the brandy snaps to make a flat
disc. Leave to cool and harden. Place the banana in a processor and
whizz to make a smooth puree.
4 Add the creme fraiche, icing sugar, liqueur and vanilla extract and
blend again. Then, with the motor running, slowly drizzle in the
chocolate until smooth and well blended.
5 Stir the hazelnuts into the mixture then spoon onto four of the
discs. Top with the remaining four brandy snap discs, dust with icing
sugar and serve.
Converted by MC_Buster.
Per serving: 588 Calories (kcal); 44g Total Fat; (63% calories from
fat); 6g Protein; 52g Carbohydrate; 91mg Cholesterol; 51mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 Fruit; 9
Fat;
2 1/2    Other Carbohydrates
Converted by MM_Buster v2.0n.

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