Ingredients (Serves 6):
24 mini bananas or 6 large bananas
25 cl fresh squeezed orange juice
100g 55% dark chocolate
50g red currants
10 mint leaves
10 cl alcohol or orange liqueur
70g brown or white sugar
70g butter
10 cl heavy cream
Silky chocolate sauce: Melt dark chocolate in a bain-marie and stir in heavy cream for a luxurious finish.
Peel and sauté bananas in a golden caramel of butter and sugar, then flambé with alcohol for dramatic flair.
Scatter fresh mint leaves for a burst of color and aroma.
Destem 50g red currants to add tart freshness as garnish.
Post-flambé, stir in orange juice and reduce to a glossy syrupy sauce.
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Evoking childhood scents and playful flavor bursts, this elegant dessert from expert kitchens can be prepared ahead. Serve warm, with optional cinnamon dusting.
Source: La Bonne Cuisine
