Bora Bora Banana Split With Chocolate Rum Fudge Sauce
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Vegetables, Grains | Clprime1 | 1 | Servings | |
INGREDIENTS
| 1 | c | White sugar |
| 1/2 | c | Good quality Cocoa Powder |
| 4 | oz | Unsalted butter |
| 1 | c | Dark rum |
| 1 | c | Heavy cream |
| 1 | T | Vanilla extract |
| 1/2 | c | Vegetable oil |
| 2 | Green plantains, cut in thin | |
| slices | ||
| lengthwise | ||
| Sugar | ||
| Ground cinnamon | ||
| 2 | Ripe bananas | |
| 1 | Ripe pineapple | |
| 1 | c | Sugar |
| 1 | c | Amber rum |
| 1 | c | Heavy cream and 1 tablespoon |
| confectioners' sugar | ||
| whipped to soft | ||
| peaks | ||
| 1 | Coco Lopez | |
| 1 | Unsweetened coconut milk | |
| 1 | Water | |
| 2 | T | Lime juice |
INSTRUCTIONS
Bring all ingredients to a gentle boil, cool and reserve until needed. PLANTAIN CRISPS: Heat the vegetable oil in a large saute pan until approximately 350 degrees. Fry the plantain slices until golden brown and crisp. Remove from the oil and dust with sugar and cinnamon. Drain on paper towels, and reserve for garnish BORA BORA BANANA SPLIT: To assemble the banana split, slice the bananas lengthways and cook in a saute pan with a little butter. Peel the pineapple and cut into 1-inch rings. Remove the core. Add the pineapple to pan and cook until both are golden brown. Add the sugar and the rum. Flambe and stand aside. Place on the plate, bananas first, face up. Top with the pineapple ring. Pour any pan juices over the fruit. Drizzle a little of the Chocolate Rum Sauce over the dessert and the plate. Garnish with whipped cream and plantain chips. For the plantain crisps, fry the plantain slices in shallow vegetable oil until crisp, about 1 minute. Transfer the plantain chips to a plate lined with paper towels and immediately sprinkle with sugar and ground cinnamon. COCONUT SORBET: Mix all ingredients together in bowl. Transfer to freezer friendly container and freeze until set. Serve with the banana split or enjoy alone. Converted by MC_Buster. Per serving: 4891 Calories (kcal); 329g Total Fat; (66% calories from fat); 6g Protein; 373g Carbohydrate; 575mg Cholesterol; 193mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 66 Fat; 24 Other Carbohydrates Recipe by: COOKING LIVE PRIMETIME SHOW # CP0026 Converted by MM_Buster v2.0n. Posted to MM-Recipes Digest by "Alan Hewitt" <alan@atoc.demon.co.uk> on Nov 25, 1999
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Nutrition (calculated from recipe ingredients)
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Calories: 5649
Calories From Fat: 3451
Total Fat: 391.6g
Cholesterol: 898.2mg
Sodium: 209.9mg
Potassium: 2505.5mg
Carbohydrates: 416.1g
Fiber: 15.2g
Sugar: 319.4g
Protein: 17.6g