| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy, Eggs | Greek | Ready, Steady, Cook 2 | 2 | servings |
INGREDIENTS
| 3 | Bananas | |
| 2 | tb | Honey |
| Finely grated zest of 1 1/2 oranges | ||
| 4 | tb | Orange juice |
| 115 | g | Chocolate spread with peanuts |
| 25 | g | Butter; plus extra for |
| ; greasing | ||
| 2 | tb | Double cream; plus 150ml double |
| ; cream, whipped | ||
| 6 | tb | White wine |
| 175 | g | Double chocolate chunk loaf |
| 200 | g | Greek yoghurt |
| 100 | g | Cream cheese |
| 4 | Egg whites | |
| 2 | tb | Icing sugar |
| Fresh mint and rosemary sprigs; to decorate |
INSTRUCTIONS
1 For the Baked Bananas: Preheat oven to 220c/425f/Gas 7. Heat a roasting pan on the hob. Peel a banana and add to the pan, drizzle over 1 tbsp honey and sprinkle on the zest of 1 orange. 2 Make a cut along the length of another banana through the skin and fill with 2 tbsp chocolate spread. 3 Grease a rectangle of foil with butter and wrap loosely around the banana, leaving a little room for expansion. 4 Add to the roasting pan, transfer the pan to the oven and cook for about 10-15 minutes, or until the bananas are soft. 5 Place the remaining chocolate spread in a pan with 2 tbsp cream, 25g/1oz butter and 1 tbsp white wine and heat gently until melted. Serve the baked bananas with the chocolate sauce and decorate with mint sprigs. 6 For the Syllabub Trifle: Cut the cake into small cubes and place in the bottom of a trifle dish. Drizzle over 3 tbsp white wine and leave to soak. 7 Mix together the Greek yoghurt, cream cheese, finely grated zest of 1/2 orange, 2 tbsp orange juice and 1 tbsp honey. Peel and slice the remaining banana, add to the mixture and stir in the spoon on top of the cake cubes. 8 Whisk the egg whites until they make stiff peaks, add the icing sugar and whisk again. Add the whipped cream, 2 tbsp orange juice and 2 tbsp white wine and fold together. Pile on top of the custard and decorate with the rosemary sprigs. Converted by MC_Buster. Per serving: 598 Calories (kcal); 28g Total Fat; (42% calories from fat); 13g Protein; 72g Carbohydrate; 82mg Cholesterol; 366mg Sodium Food Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 3 Fruit; 5 Fat; 1 1/2 Other Carbohydrates Recipe by: Ready Steady Cook Converted by MM_Buster v2.0n.
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