| 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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