| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Fixed |
4 |
Servings |
INGREDIENTS
| 6 |
oz |
Semisweet chocolate; chopped |
| 6 |
tb |
Heavy cream |
| 2 |
tb |
Kahlua |
| 1/2 |
c |
Sugar |
| 1 |
c |
Water; hot |
| 4 |
|
Ripe bananas |
| 1 |
pt |
Ginger ice cream; * see note |
INSTRUCTIONS
CHOCOLATE SAUCE
CARAMEL SAUCE
BANANAS & ICE CREAM
*see recipe
FOR CHOC. SAUCE
Place the chocolate and cream in a double boiler over medium heat. Stir
until chocolate is melted. Stir in Kahlua; cool; reserve.
FOR CARAMEL SAUCE
Heat sugar in saucepan over medium heat, stirring constantly until it just
turns amber in color, 5 to 7 min.
Carefully add water a little at a time. Bring to a boil, stirring with a
metal spoon until all of the sugar dissolves and sauce becomes syrupy.
Remove sauce from heat; reserve. Sauce will thicken as it cools.
FOR BANANAS
Cut the stems from bananas but DO NOT peel. Slice through lengthwise; place
on grill sliced side down; grill about 3 minutes; turn over; grill 3
minutes.
To serve, place 2 banana halves on each of 4 chilled plates; place 1 scoop
ice cream between banana halves; drizzle with chocolate and caramel sauces;
serve immediately.
Busted by Christopher E. Eaves <cea260@airmail.net>
NOTES : Can be scaled up in direct proportion.
Recipe by: Chef/Owner Nora Pouillon, Asia Nora, Washington DC
Posted to recipelu-digest by "Christopher E. Eaves" <cea260@airmail.net> on
Mar 14, 1998
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