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Receta Bora Bora Banana Split With Chocolate Rum Fudge Sauce

Name: Bora Bora Banana Split With Chocolate Rum Fudge Sauce
Ingredients: 1 c. white sugar; 1/2 c. good-quality cocoa pwdr; 4 ounce unsalted butter; 1 c. dark rum; 1 c. heavy cream; 1 Tbsp. vanilla extract; 1/2 c. vegetable oil; 2 x green plantains thinly sliced lengthwise Sugar as needed Grnd cinnamon as needed; 2 x ripe bananas; 1 x ripe pineapple; 1 c. sugar; 1 c. amber rum; 1 c. heavy cream whipped with; 1 Tbsp. confectioners' sugar to soft peaks

de Global Cookbook

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Ingredientes

1 c. white sugar
1/2 c. good-quality cocoa pwdr
4 ounce unsalted butter
1 c. dark rum
1 c. heavy cream
1 Tbsp. vanilla extract
1/2 c. vegetable oil
2 x green plantains thinly sliced lengthwise Sugar as needed Grnd cinnamon as needed
2 x ripe bananas
1 x ripe pineapple
1 c. sugar
1 c. amber rum
1 c. heavy cream whipped with
1 Tbsp. confectioners' sugar to soft peaks

Direcciones

For the Chocolate Rum Fudge Sauce: Bring all ingredients to a gentle boil, cold and reserve till needed.
For the Plantain Crisps: Heat the vegetable oil in a large saute/fry pan till approximately 350 degrees. Fry the plantain slices till golden and crisp. Remove from the oil and dust with sugar and cinnamon. Drain on paper towels, and reserve for garnish
To assemble the banana split, slice the bananas lengthways and cook in a saute/fry pan with a little butter. Peel the pineapple and cut into 1-inch rings. Remove the core. Add in the pineapple to pan and cook till both are golden. Add in the sugar and the rum. Flambe and stand aside.
Place on the plate, bananas first, face up. Top with the pineapple ring. Pour any pan juices over the fruit. Drizzle a little of the Chocolate Rum Sauce over the dessert and the plate. Garnish with whipped cream and plantain chips.