Chunky caramel chocolate banana split pt 2
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Chunky caramel chocolate banana split pt 2
  Chocolate    Ice cream    Bananas  
Last updated 6/12/2012 1:16:21 AM. Recipe ID 46166. Report a problem with this recipe.
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      Title: Chunky caramel chocolate banana split pt 2
 Categories: Godiva, Chocolate, Company, Desserts, Ice cream /
      Yield: 6 Servings
 
           See part 1
 
  6. Scrape the chilled custard into the container of an ice cream
  maker and freeze according to the manufacturer's instructions, adding
  the chopped almonds for the last 2 minutes of freezing. Transfer the
  ice cream to a bowl. Cover the surface of the ice cream with plastic
  wrap and cover the bowl tightly with aluminum foil. Freeze the ice
  cream overnight.
  
  Mix the vanilla white chocolate chunk and double chocolate cookie ice
  creams:
  
  1. Let the vanilla ice cream soften at room temperature for 10 to 15
  minutes, or until soft enough to scrape out of the container. Scrape
  the ice cream into a chilled 41/2 quart bowl of a heavy-duty electric
  mixer fitted with the paddle attachment. At low speed, beat the ice
  cream for about 5 seconds, or until evenly softened. Quickly add the
  kirsch and white chocolate pieces and mix a few more seconds until
  the liqueur and chips are incorporated. Scrape the ice cream into a
  small bowl and cover the surface with plastic wrap and freeze for 6
  hours or overnight. Repeat the softening and mixing process with the
  chocolate ice cream and cookie pieces.
  
  Make the caramel-rum sauce:
  
  1. In a small, heavy saucepan, combine the sugar, water, corn syrup,
  and lemon juice. Cook over medium-low heat, stirring constantly with
  a wooden spoon, until the sugar dissolves. Increase the heat to
  medium-high and bring the syrup to a boil without stirring for 4 to 7
  minutes, or until the syrup caramelizes and turns dark amber in
  color. Remove the pan from the heat and add the cream. When the
  mixture stops bubbling, stir the mixture until smooth. Stir in the
  butter until melted. Stir in the rum and vanilla. If not serving the
  sauce immediately, store in an airtight jar in the refrigerator.
  Reheat the sauce over low heat, stirring constantly, just before
  serving.
  
  Make the chocolate sauce:
  
  1. Place the chocolate in a medium bowl. In a small saucepan over
  medium heat, bring the cream, salt, and corn syrup to a gentle boil.
  Pour the hot cream mixture over the chocolate and let stand for 30
  seconds to melt the chocolate. Whisk until smooth. Whisk in the
  vanilla and coffee-flavored liqueur. Let the sauce cool until tepid.
  If not serving the sauce immediately, store in an airtight jar in the
  refrigerator. Reheat the sauce over low heat, stirring constantly,
  just before serving.
  
  Make the strawberry sauce:
  
  1. In a non-corrosive medium saucepan, combine the frozen
  strawberries and sugar. Cook over medium heat, stirring constantly
  with a wooden spoon until the sugar dissolves completely. Continue to
  cook for 10 to 15 minutes, stirring frequently, until the berries are
  soft. Do not let the mixture boil.
  
  2. Press the berry mixture through a sieve into a bowl. Return the
  strained sauce to the saucepan. Place the arrowroot in a small cup.
  Slowly stir in 2 tablespoons of strawberry puree until completely
  smooth. Pour the mixture back into the saucepan with the remaining
  puree. Cook the sauce over medium heat, stirring constantly until it
  comes to a boil and thickens. Remove from heat. Cool the sauce
  completely and stir in the kirsch. Pour the sauce into a small bowl,
  cover, and refrigerate until chilled.
  
  Assembly:
  
  1. In a chilled 4 1/2-quart bowl of a heavy-duty electric mixer
  fitted with the wire whip attachment, beat the cream, sugar, and
  vanilla at medium-high speed until soft peaks begin to form. Fill a
  pastry bag fitted with a star tip (such as Ateco #6) with the whipped
  cream. Refrigerate until ready to use.
  
  2. In a large high-sided skillet or electric frying pan, heat the oil
  to 375 degrees F. Peel the bananas and split each one in half
  lengthwise. In a shallow dish or pie plate, combine the bread crumbs
  and ground almonds. In another shallow dish, whisk together the eggs
  and milk until well-blended. Line a baking sheet with 3 layers of
  paper towel. Coat 2 of the banana halves in the egg mixture.
  Immediately coat the banana halves with the bread crumb-almond
  mixture, patting the bananas so that the coating adheres well. Fry
  the coated banana halves two at a time, turning once, until golden
  brown. Carefully transfer the fried bananas to the paper towel-lined
  baking sheet Repeat with the remaining banana halves.
  
  3. Place one scoop of each flavor ice cream side by side in a large
  dish. Lay 3 fried banana halves on each side of the ice cream. Spoon
  some of each flavor sauce onto the ice cream, as desired. Pipe
  rosettes of whipped cream around the edges of the dish and between
  the ice cream scoops. Garnish generously with strawberry
  
  continued in part 3
 




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Recipe ID 46166 (Apr 03, 2005)

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