Grilled Banana Splits with Coffee Ice Cream and Mocha Sauce
From mystic_river1 16 years ago
- 10 minutes to make
- Serves 8
A truly decadently delicious banana bonanza. Wow! Pastry chef Johnny Iuzzini of New York City's Jean Georges describes his home cooking as "lazy." For these splits, he marinates bananas in rum, coats them with sugar and grills them until the outsides get hard and crackly. Read more from the cookbook; Chefs Gone Wild See less
Ingredients
- FOUR hours MACERATING shopping list
- 2 quarts plus 1 cup water shopping list
- 1 cup light brown sugar shopping list
- 3 cinnamon sticks, broken shopping list
- 3 star anise pods shopping list
- 1/2 cup dark rum shopping list
- 8 firm, ripe bananas shopping list
- 3/4 cup granulated sugar shopping list
- 2/3 cup unsweetened cocoa powder shopping list
- 3 tablespoons instant espresso powder shopping list
- 1 cup heavy cream shopping list
- 3 ounces semisweet chocolate, chopped shopping list
- turbinado sugar, for dredging shopping list
- 3 pints coffee ice cream shopping list
- whipped cream and chopped nuts, for serving shopping list
- directions shopping list
How to make it
- In a large saucepan, combine 2 quarts of the water with the brown sugar, cinnamon sticks and star anise and bring to a boil, stirring to dissolve the sugar. Remove from the heat. Add the rum and bananas and let stand for 4 hours.
- Meanwhile, in a medium saucepan, whisk the remaining 1 cup of water with the granulated sugar, cocoa powder and espresso powder and bring to a boil. Whisk in the cream and simmer over low heat, stirring occasionally, until thickened, about 40 minutes. Stir in the chocolate until melted. Remove from the heat; keep warm.
- Light a grill. Drain the bananas and pat dry with paper towels. Put the turbinado sugar in a shallow bowl. Cut each banana in half lengthwise; dip each half in the sugar to coat evenly. Grill the bananas over a hot fire until they are richly caramelized, about 1 minute per side.
- Transfer 2 banana halves to each of 8 bowls. Place 3 scoops of ice cream in each split banana and top with 1/4 cup of the mocha sauce. Dollop whipped cream over the splits, top with the nuts and serve.
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The Rating
Reviewed by 5 people-
Wow! It sounds delicious Joymarie! Caramelized bananas...marinated in the rum...I will try it soon! I say in France it's my 'péché mignon'! It means it's my irresitible delicacy! Have a great day!
pariscipes
in Paris&Lyon loved it
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thanks Joymarie, this is a more delicate version, a gourmet one,
Magali
magali777
in Mexico loved it
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Sounds like a great treat!
nlo209
in Toronto loved it
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